Spicy Roasted Pepper Tilapia Skillet (Printable)
Vibrant tilapia with spicy roasted peppers, ready in 35 minutes.
# What You 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 and season with salt and 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.
03 - In the same skillet, add a little more olive oil if needed, then sauté onion and garlic until soft, about 3 minutes.
04 - Add roasted red and yellow peppers, jalapeño, smoked paprika, ground cumin, and chili flakes. Stir and cook for another 2 minutes.
05 - Add diced tomatoes and cook for 4–5 minutes, allowing excess liquid to evaporate and flavors to meld.
06 - Return tilapia fillets to the skillet, nestling them among the pepper mixture. Spoon sauce over the fish, cover, and let simmer on low for 5 minutes.
07 - Remove from heat. Drizzle lime juice and sprinkle fresh cilantro over the top before serving.
# Expert Suggestions:
01 -
- The sauce alone is reason enough, rich enough to eat with a spoon when no ones looking
- Tilapias mild nature becomes a canvas for the boldest flavors you can throw at it
- Everything cooks in one pan, including the sauce that would otherwise take hours to develop
02 -
- Dont crowd the pan when searing fish, work in batches if necessary or theyll steam instead of getting that golden crust
- The skillet continues cooking after you remove it from heat, so pull the fish when its just barely opaque in the center
03 -
- Roast extra peppers when you make this and store them in olive oil in your fridge for impromptu meals
- If your skillet isnt oven-safe, transfer everything to a baking dish for the final simmer step