Spicy Roasted Pepper Tilapia Skillet (Printable View)
Vibrant tilapia with spicy roasted peppers ready in 35 minutes.
# Ingredient List:
→ Fish
01 - 4 tilapia fillets (approximately 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
→ Roasted Peppers
05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced (seeds removed for less heat, if preferred)
→ Aromatics & Sauce
08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes (adjust to taste)
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime
# How to Make It:
01 - Pat tilapia fillets completely dry using paper towels. Season generously with salt and freshly ground black pepper on both sides, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place tilapia fillets in the pan and sear for 2–3 minutes per side until just opaque throughout and lightly golden. Transfer to a plate and set aside.
03 - Add a small amount of olive oil to the same skillet if needed. Sauté sliced onion and minced garlic until softened and fragrant, approximately 3 minutes.
04 - Add roasted red and yellow peppers along with sliced jalapeño to the skillet. Sprinkle in smoked paprika, ground cumin, and chili flakes. Stir constantly and cook for 2 minutes to toast the spices.
05 - Stir in drained diced tomatoes. Continue cooking for 4–5 minutes, allowing excess liquid to evaporate and the sauce base to thicken slightly.
06 - Return seared tilapia fillets to the skillet, nestling them directly into the pepper mixture. Spoon sauce generously over each fillet. Cover with a lid and reduce heat to low. Simmer for 5 minutes until fish is fully cooked through.
07 - Remove skillet from heat immediately. Drizzle fresh lime juice evenly over the dish and scatter chopped cilantro on top. Serve hot directly from the skillet.
# Expert Suggestions:
01 -
- The roasted peppers develop this incredible sweetness that balances beautifully with the spicy elements
- Everything cooks in one pan, meaning less cleanup and more time enjoying your meal
02 -
- Patting the fish absolutely dry before seasoning is the difference between getting a nice sear and ending up with steamed, rubbery fillets
- Letting the tomato mixture reduce before returning the fish prevents the final dish from being too watery
03 -
- Letting the fish rest for a couple of minutes after cooking helps it retain moisture when you cut into it
- Reserve some fresh cilantro for garnishing individual bowls rather than cooking it all into the dish