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"
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Ingredients
- Spicy Lemon Tilapia
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4
tilapia fillets
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salt to taste
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pepper to taste
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2 dashes
Frank's or Tabasco Hot Sauce or to taste
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1 pinch
red pepper flakes
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1 teaspoon
lemon juice
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1 tablespoon
olive oil
- Chunky Tomato Sauce
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2 cups
chopped roma tomatoes, with juices
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1 cup
chopped onion
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3 teaspoons
minced garlic
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1
5 oz can tomato paste
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1 teaspoon
salt
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1 teaspoon
pepper
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1/2 teaspoon
basil
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1/2 teaspoon
oregano
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1 teaspoon
lemon juice
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2 teaspoons
brown sugar (optional)
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1 tablespoon
olive oil
Directions
- Spicy Lemon Tilapia
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Sprinkle salt, pepper, red pepper flakes, lemon juice and hot sauce over fillets. Rub into flesh very well.
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Heat 1 tablespoon oil in a heavy bottom skillet over high heat until just beginning to smoke.
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Fry fish until golden, about 5 mins per side, each in 1 tablespoon oil. Transfer to plate.
- Chunky Tomato Sauce
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Heat oil in a saucepan over medium heat. Add onion, sautee until just soft, about 6 minutes. Add garlic, sautee for two more minutes.
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Add salt, pepper, basil and oregano. Sautee for one minute, just to bring out flavor.
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Add tomatoes with juices, tomato paste, lemon juice, and brown sugar. Stir well to combine. Bring to a boil.
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As soon as large bubbles begin to form, reduce heat to low. Simmer for at least 30 mins, or longer if desired, stirring occasionally.
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Ladle sauce onto tilapia fillets. Serve with a simple cauliflower puree and roasted asparagus.
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