Sonoran Tilapia Popular Recipes
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| Sonoran Tilapia |
"A Southwestern twist on a Provencal traditional. Serve over Mexican rice."
Ingredients :
- 1/four cup more-virgin olive oil, divided
- three (4 ounce) fillets tilapia fillets
- 1 tablespoon Creole seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup chopped sparkling cilantro
- 1 lime, juiced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup chopped yellow onion
- 1 huge Anaheim chile pepper - stemmed, seeded, and chopped
- 4 roma (plum) tomatoes, chopped
- 1/4 cup dry white wine
- 1 cup chook inventory
- 1 (four ounce) can sliced black olives
- 1/four teaspoon floor cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon crushed crimson pepper flakes
- half of teaspoon Worcestershire sauce
Instructions :
| Prep : 30M | Cook : 3M | Ready in : 1H |
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- Preheat an oven to 350 ranges F (one hundred seventy five levels C).
- Grease a 9x13-inch baking dish with 1/2 the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and last olive oil; set apart.
- Melt the butter in a saucepan over medium-excessive warmth. Stir in the garlic, onion, and Anaheim pepper; cook dinner and stir until the onion has softened and began to brown around the edges, approximately five mins. Add the tomatoes and cook until they start to melt, about three mins extra. Pour in the wine and simmer 1 minute, stirring constantly. Pour within the bird inventory and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer approximately 20 mins.
- Bake the tilapia in the preheated oven until the flesh turns white and is without problems flaked with a fork, approximately 20 minutes. Spoon the sauce over the fish to serve.
Notes :
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