Chili-Lime Fish Fry with Tex-Mex Peperonata Recipe

Name: Chili-Lime Fish Fry with Tex-Mex Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 1 red onion, thinly sliced; 2 garlic cloves, finely chopped; 2 jalapeno peppers, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 green bell pepper, seeded and thinly sliced; Salt and pepper; 2 tablespoons tomato paste; 1 cup beer or chicken stock; A handful of fresh cilantro leaves, chopped; 4 tilapia fillets; Salt and pepper; 1 cup all-purpose flour; 2 eggs; 1 cup bread crumbs; 2 limes; 2 tablespoons chili powder, a couple palmfuls; 2 teaspoons garlic powder, 2/3 palmful; 2 teaspoons onion powder, 2/3 palmful; 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme; 1/4 cup vegetable, canola, or safflower oil

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt and pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
A handful of fresh cilantro leaves, chopped
4 tilapia fillets
Salt and pepper
1 cup all-purpose flour
2 eggs
1 cup bread crumbs
2 limes
2 tablespoons chili powder, a couple palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
1/4 cup vegetable, canola, or safflower oil

1
To prepare the peperonata, heat the EVOO in a skillet over medium-high heat.
2
Add the onions, garlic, jalapeno and bell peppers, and salt and pepper.
3
Saute until the peppers are crisp-tender, 5 to 6 minutes.
4
Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more.
5
Top with the cilantro and set aside.
6
Season the fish with salt and pepper.
7
Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third.
8
Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme.
9
Coat the fish in the flour, eggs, and seasoned bread crumbs.
10
Meanwhile, heat the oil in a large skillet over medium to medium-high heat.
11
If the pan is not large enough to fry 4 fillets, heat the oven to 275F and place a cooling rack on a rimmed baking sheet.
12
As you fry the fish, transfer it to the rack in the hot oven to keep warm.
13
Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy.
14
Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), 1 red onion, thinly sliced, 2 garlic cloves, finely chopped, 2 jalapeno peppers, seeded and thinly sliced, and more.

Yes, Chili-Lime Fish Fry with Tex-Mex Peperonata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Lime Fish Fry with Tex-Mex Peperonata

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