Sautéed Tilapia with Roasted Pepper Strips
This recipe is another quick and easy way to prepare fish. If you are pinched for time, use store-bought roasted peppers, or see my tips for roasting your own in the similar and related recipes. If you prefer one color of peppers, that is fine. Use any firm, white-fleshed fish that is available at the time and make in any amount needed.
- 2 large green peppers, roasted and peeled
- 2 large red peppers, roasted and peeled
- 2 teaspoons balsamic or red wine vinegar
- 1 teaspoon olive oil, plus 1 tablespoon
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 tilapia fillets, or other firm, white-fleshed fish, about 6 ounces each
Cut the roasted peppers into 1/2-inch strips. Place in a small bowl and add the vinegar, garlic, oregano, 1 teaspoon of oil, salt and pepper. Mix well. Set aside.
Season the fish on both sides with salt and pepper. Heat a large skillet over medium-high heat. Add the 1 tablespoon of oil and heat again. Add the fish and sauté until done and lightly browned, about 4 minutes per side depending on thickness. Place on individual serving plates and top with the peppers. Serve immediately.
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How to Roast Peppers
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