Pan fried tilapia over sautéed mixed vegetables and roasted-red pepper sauce

serve   3 portions                                                          
–    1lb fresh tilapia fillet
–    2 Tbsp granulated garlic
–    ¼ cup corn meal
–    1 Tbsp salt
–    2 Tsp black pepper
–    ½ cup vegetable oil
Seasoned well the tilapia fillet with garlic, salt and pepper both sides, and lightly cover the fish with the corn meal, then in a sauté pan add the oil and as soon it gets hot start pan frying until turns nice and crispy, about  5-7 mins.

Mixed vegetables:
Here it can be use any kind of vegetables it depends of what is available or what kind would you like to have at the moment. I used: bottom mushroom in ¼, zucchini in ½ of moon, yellow squash, purple cabbage and waxy beans. First able precook the beans and cabbage in boiling salty water and then shock them in icy water to stop the cooking process, just before  service make a quick sautéed with olive oil, chopped fresh garlic, chopped   fresh thyme, salt and pepper. Start with the garlic, let it cook, then mushroom, cook for about 4 mins, then keep going with the rest.

Red roasted pepper sauce


–        1 whole red pepper clean and medium diced

–        ½ cup red roasted pepper

–        1 Tbsp tomato paste

–        3 cloves garlic

–        ¼ cup white onion, chopped

–        1 Tbsp minced shallot

–        1 bay leaf

–        1 cup clam juice, chicken stock or vegetable stock

–        ¼ cup white wine

–        ¼ cup olive oil

–        2 onz sweet unsalted butter



In a sauce pot get together oil and butter, as soon the pot get hot, place in garlic, onion and shallots, let it cook for about 8-10 mins, until the combination gets translucid. Continue with the peppers, tomato paste and bay leaf, let it cook a little more and then poor in the wine, when wine is almost gone, then add in the stock, low down the heat to simmer, cook for about 15 mins when time is up puree  the sauce really well and season  with salt and pepper..If desire, passed the sauce thru a colander.


chef Avaldez