Sonoran Tilapia
Ingredients
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1/4 cup extra-virgin olive oil, divided
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3 (4 ounce) fillets tilapia fillets
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1 tablespoon Creole seasoning
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1 teaspoon ground black pepper
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1 teaspoon kosher salt
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1/2 cup chopped fresh cilantro
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1 lime, juiced
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1 tablespoon butter
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3 cloves garlic, minced
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1/2 cup chopped yellow onion
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1 large Anaheim chile pepper - stemmed, seeded, and chopped
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4 roma (plum) tomatoes, chopped
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1/4 cup dry white wine
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1 cup chicken stock
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1 (4 ounce) can sliced black olives
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1/4 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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1/2 teaspoon dried oregano
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1 teaspoon ground black pepper
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1 teaspoon kosher salt
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1 teaspoon crushed red pepper flakes
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1/2 teaspoon Worcestershire sauce
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
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Grease a 9x13-inch baking dish with half the olive
oil. Rub the tilapia fillets in the oil to coat both sides. Season with
the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher
salt; sprinkle with the cilantro. Drizzle the fillets with the lime
juice and remaining olive oil; set aside.
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Melt the butter in a saucepan over medium-high heat.
Stir in the garlic, onion, and Anaheim pepper; cook and stir until the
onion has softened and begun to brown around the edges, about 5 minutes.
Add the tomatoes and cook until they begin to soften, about 3 minutes
more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in
the chicken stock and olives; season with cumin, cayenne pepper,
oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper
flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to
medium-low and simmer about 20 minutes.
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Bake the tilapia in the preheated oven until the
flesh turns white and is easily flaked with a fork, about 20 minutes.
Spoon the sauce over the fish to serve.
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