Spicy Lemon Tilapia with Chunky Tomato Sauce

By • July 25, 2013 1 Comments

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Author Notes: One random night, a recipe just popped into my head. I had never done it before, and I didn't know how it would 'pan' out. I just knew I wanted to include certain elements, like tilapia and tomatoes and a little bite, but I wasn't sure what to do. As the vision came together, I googled how-tos from places like Epicurious and Allrecipes in order to make sure I at least got the cooking part done right. I never imagined it would taste as delicious as it did! I served the tilapia over a simple cauliflower puree and roasted asparagus. I hope you enjoy!Batsheva R, aka "The Midnight Chef"


Serves 4

Spicy Lemon Tilapia

  • 4 tilapia fillets
  • salt to taste
  • pepper to taste
  • 2 dashes Frank's or Tabasco Hot Sauce or to taste
  • 1 pinch red pepper flakes
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  1. Sprinkle salt, pepper, red pepper flakes, lemon juice and hot sauce over fillets. Rub into flesh very well.
  2. Heat 1 tablespoon oil in a heavy bottom skillet over high heat until just beginning to smoke.
  3. Fry fish until golden, about 5 mins per side, each in 1 tablespoon oil. Transfer to plate.

Chunky Tomato Sauce

  • 2 cups chopped roma tomatoes, with juices
  • 1 cup chopped onion
  • 3 teaspoons minced garlic
  • 1 5 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon juice
  • 2 teaspoons brown sugar (optional)
  • 1 tablespoon olive oil
  1. Heat oil in a saucepan over medium heat. Add onion, sautee until just soft, about 6 minutes. Add garlic, sautee for two more minutes.
  2. Add salt, pepper, basil and oregano. Sautee for one minute, just to bring out flavor.
  3. Add tomatoes with juices, tomato paste, lemon juice, and brown sugar. Stir well to combine. Bring to a boil.
  4. As soon as large bubbles begin to form, reduce heat to low. Simmer for at least 30 mins, or longer if desired, stirring occasionally.
  5. Ladle sauce onto tilapia fillets. Serve with a simple cauliflower puree and roasted asparagus.

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