Tilapia and Spicy Tomato Sauce
Source: Neal Breeding
Category: Entrees
Yields: 4 servings
1 1/4 to 1 1/2 pounds tilapia (4 fillets)
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped cilantro leaves
3 large cloves garlic, finely chopped
1 14 oz can of Diced tomatoes
Season fish with salt, pepper, cumin, paprika.
Heat a nonstick skillet over medium high heat.
Add 1 tablespoon of oil and heat an ovenproof serving plate in a warm oven.
Saute fish 3 minutes on each side or until opaque.
Squeeze the juice of 1/2 lime over the fish and slide the fillets onto warm plate.
Cover the fish to keep it warm.
Return pan to heat and add remaining tablespoon of oil.
Over medium high heat, saute the red onion, jalapeno and the garlic (add is last, so it doesn't burn) for a few minutes.
Add the diced tomatoes, season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
Add juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets.

(based on Rachael Ray's Tilapia with Tomatillos)