Chili-Lime Fish Fry with Tex-Mex Peperonata

Name: Chili-Lime Fish Fry with Tex-Mex Peperonata
Yield: serves 4
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 1 red onion, thinly sliced; 2 garlic cloves, finely chopped; 2 jalapeño peppers, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 green bell pepper, seeded and thinly sliced; Salt and pepper; 2 tablespoons tomato paste; 1 cup beer or chicken stock; A handful of fresh cilantro leaves, chopped; 4 tilapia fillets; Salt and pepper; 1 cup all-purpose flour; 2 eggs; 1 cup bread crumbs; 2 limes; 2 tablespoons chili powder, a couple palmfuls; 2 teaspoons garlic powder, 2/3 palmful; 2 teaspoons onion powder, 2/3 palmful; 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme; 1/4 cup vegetable, canola, or safflower oil

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

Peperonata

2 tablespoons EVOO (extra-virgin olive oil)

1 red onion, thinly sliced

2 garlic cloves, finely chopped

2 jalapeño peppers, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 green bell pepper, seeded and thinly sliced

Salt and pepper

2 tablespoons tomato paste

1 cup beer or chicken stock

A handful of fresh cilantro leaves, chopped

Chile-Lime Fish Fry

4 tilapia fillets

Salt and pepper

1 cup all-purpose flour

2 eggs

1 cup bread crumbs

2 limes

2 tablespoons chili powder, a couple palmfuls

2 teaspoons garlic powder, 2/3 palmful

2 teaspoons onion powder, 2/3 palmful

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme

1/4 cup vegetable, canola, or safflower oil

Preparation

Step 1
To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper. Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
Step 2
Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
Step 3
Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Rachael Ray's Look + Cook

TagsCondiment Tex-Mex American Bell Pepper Vegetable Tilapia Fish Seafood Lime Citrus Fruit Main Dinner Nut Free Dairy Free Easy Quick Weeknight Meals 30 Minutes or Less Fry Cookbooks

Recipe information

Ingredients

Peperonata

Chile-Lime Fish Fry

Preparation

Step 1

Step 2

Step 3

Recipe notes