Ingredients
- 4 fillets Tilapia 1 to 1 1/2 lb)
- salt and pepper to taste
- 1 tea. ground cumin
- 1/2 tea. sweet paprika
- 2 Tbsp. olive oil
- juice of one lime
- 1/2 medium red onion, chopped
- 1 jalapeno or serrano, seeded and finely chopped
- 2-3 large garlic cloves, finely chopped
- 8-10 tomatillos, peeled and diced with juice
- salt to taste
- 1/2 bottle pale beer
- 2 Tbsp. chopped cilantro
Preparation
Step 1
Season tilapia on both sides salt, pepper, cumin and paprika. Preheat a nonstick skillet over medium-high heat. Add 1 Tbsp,. oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula. Squeeze the juice of 1/2 lime over the fish, and transfer fillets to a warm serving platter.
Return skillet to the stove over medium-high heat. Add 1 Tbsp. oil,red onion, jalapeno, and garlic, and saute 1 minute or 2, then add tomatillos. Season with salt and pepper, and saute,, another 1 or 2 minutes. Add beer and the juice of 1/2 lime, and bring sauce to a boil Reduce heat to low and simmer, 5 minutes.
Add cilantro, and adjust salt and pepper, to taste. Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.