Spicy Roasted Pepper Tilapia Skillet (Printable)
Vibrant tilapia with spicy roasted peppers in a zesty tomato sauce, ready in 35 minutes.
# What You'll Need:
→ Fish
01 - 4 tilapia fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Roasted Peppers
05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced (seeds removed for less heat, if preferred)
→ Aromatics & Sauce
08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes (adjust to taste)
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime
# How to Make It:
01 - Pat tilapia fillets dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear tilapia fillets for 2–3 minutes per side until just opaque and lightly golden. Remove and set aside on a plate.
03 - In the same skillet, add a little more olive oil if needed, then sauté onion and garlic until softened and fragrant, about 3 minutes.
04 - Add roasted red and yellow peppers, jalapeño slices, smoked paprika, ground cumin, and chili flakes. Stir constantly and cook for another 2 minutes to bloom the spices.
05 - Add drained diced tomatoes and cook for 4–5 minutes, allowing excess liquid to evaporate and flavors to meld into a cohesive sauce.
06 - Return tilapia fillets to the skillet, nestling them among the pepper mixture. Spoon sauce over the fish, cover, and let simmer on low heat for 5 minutes until fish is cooked through.
07 - Remove from heat immediately. Drizzle fresh lime juice evenly over the dish and sprinkle chopped cilantro on top before serving hot.
# Expert Advice:
01 -
- The roasted pepper sauce creates an incredible depth that belies how quickly it comes together
- Everything happens in one skillet, meaning maximum flavor with minimal cleanup afterward
02 -
- Draining those canned tomatoes thoroughly makes the difference between a vibrant sauce and a watery disappointment
- Letting the fish rest on a plate while building the sauce prevents it from overcooking when you return it to the skillet
03 -
- Work with cold fish straight from the refrigerator to get the cleanest sear without sticking
- Don't crowd the skillet when searing or the fish will steam instead of developing that gorgeous golden crust