Still on a healthy kick but looking for quick weeknight options, I turned to Williams-Sonoma in search of some easy fish recipes. Phoenix isn’t known for its wide selection of fresh fish, so I tend to stick to tilapia and orange roughy, both of which are fished from the Sea of Cortez in nearby Puerto Peñasco, Mexico. The following recipe fit all of my criteria–healthy, quick, and using fish I know was still in the ocean within the last couple of days. Enjoy!
Tilapia with Sweet Peppers
3 TBSP olive oil
3 red, orange, or yellow bell peppers, seeded and sliced
1 large garlic clove, sliced
1/4 tsp. dried oregano
1/4 c. chicken or vegetable stock
1/4 tsp. salt, plus more, to taste
freshly ground pepper, to taste
4 tilapia fillets, about 1 1/2 lb. total, pin bones removed
1/4 tsp. paprika
1/4 c. all-purpose flour
1/2 tsp. sherry vinegar
1. In a deep fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the bell peppers and cook, stirring frequently, for 2 minutes.
2. Add the garlic, oregano, stock, the 1/4 tsp. salt and a pinch of pepper. Cover and cook until the peppers are tender and most of the liquid has evaporated, about 20 minutes.
3. Meanwhile, place the fillets on a plate. Season on both sides with the paprika and then sprinkle with salt.
4. Set a large, heavy fry pan over low heat to preheat. When the peppers are nearly done, increase the heat under the empty fry pan to medium-high. Add the remaining 1 Tbs. oil.
5. Sprinkle the fillets on both sides with the flour, shaking off any excess. Add the fillets to the pan and cook until golden brown, about 3 minutes. Turn the fillets over and cook until just opaque throughout, about 3 minutes.
6. Stir the vinegar into the peppers and season with salt and pepper.
7. Transfer the fillets to individual plates. Spoon the peppers over and alongside the fillets and serve immediately.