Rachael Ray's Tilapia With Tomatillo Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
• salt & freshly ground black pepper, to taste
• 1 teaspoon ground cumin (eyeball it)
• 1/2 teaspoon sweet paprika (eyeball it)
• 2 tablespoons extra virgin olive oil (divided use)
• 1 lime, juice of
• 1/2 medium red onion, chopped
• 1 jalapenos or 1 serrano pepper, seeded and finely chopped
• 2 -3 garlic cloves, finely chopped
• 8 -10 tomatillos, peeled and diced, with juice
• 6 ounces pale beer
• 2 tablespoons chopped fresh cilantro, a palmful, plus
• 3 -5 sprigs fresh cilantro, for garnish

Recipe

• season the tilapia on both sides with salt, pepper, cumin and paprika.
• preheat a nonstick skillet over medium-high heat.
• add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
• squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
• return the skillet to the stove over medium-high heat.
• add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
• season with salt and pepper and saute another 1 or 2 minutes.
• add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
• reduce the heat to low and simmer 5 minutes.
• add cilantro, and adjust salt and pepper to taste.
• spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
• serve with rachael ray's avocados with creamy maque choux, if desired.