Pan-Fried Tilapia with Tomatillo Red Pepper Sauce Recipe -
Pan-Fried Tilapia with Tomatillo Red Pepper Sauce Recipe
  • READY IN 50 mins

Pan-Fried Tilapia with Tomatillo Red Pepper Sauce

Recipe by  

"This recipe is a fantastic way to make use of tomatillos in a simple way. As a sauce, it is perfect for the light and versatile tilapia. You'll love it and want to make more!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins.
  2. Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside.
  3. In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
  4. Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
  5. Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2011

Made this to the recipe. I did reduce the servings in the recipe. Loved the idea of the ingredients in the sauce . Could be from the reduced size but I tasted too much vinegar in the sauce and the ratio of flour to chile powder, I would reduce. This sauce was enought to cover the fish. I may reduce the vineger, chile powder and add some pine nuts to the sauce.

Most Helpful Critical Review
Aug 31, 2011

Probably ok, but bland for my tastes.


7 Ratings

Apr 06, 2012

My family and I thought this dish was flavorful and delicious. This dish was easy to make and I didn't put the spices into the flour. I prepared the fish with the spices and then put the fish into the flour, shook the excess flour, and pan fried as directed. It was so good and the sauce is great. I could think of other dishes I could add this sauce to. Yum!

Jul 20, 2012

Love it! Followed recipe exactly and couldn't be happier with the results.

Apr 12, 2014

This tomatillo sauce is incredible. My wife and kids thought it was a little sweet but what do they know?

Nov 03, 2013

I choose this recipe as our introduction to cooking with tomatillos. We liked it better on the fish than we did plain. I added a bit more honey and the fresh parsely is a must. Definatly worth a try

Jul 10, 2013

all right


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Hudson’s Baked Tilapia with Dill Sauce

See how to make simple baked tilapia with a creamy dill sauce.

Red Pepper Scallops on Potato Pancakes

Turn scallops and leftover potatoes into an easy, impressive meal.

Veracruz-Style Red Snapper

See how to make a quick and delicious Mexican Gulf Coast seafood recipe.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States