Spicy Roasted Pepper Tilapia Skillet (Printable)

Vibrant tilapia with spicy roasted peppers ready in 35 minutes for bold flavor lovers.

# What You'll Need:

→ Fish and Seasonings

01 - 4 tilapia fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Roasted Peppers

05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced

→ Aromatics and Sauce

08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime

# How To Make It:

01 - Pat tilapia fillets dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place seasoned fillets in the hot pan and sear for 2-3 minutes per side until just opaque and lightly golden. Transfer to a plate and set aside.
03 - Add a splash more oil to the same skillet if needed. Sauté sliced onion and minced garlic until softened and fragrant, approximately 3 minutes.
04 - Stir in roasted red and yellow peppers along with sliced jalapeño. Add smoked paprika, ground cumin, and chili flakes. Cook for 2 minutes to bloom the spices.
05 - Pour in drained diced tomatoes and simmer for 4-5 minutes, allowing excess liquid to evaporate and the sauce to thicken slightly.
06 - Nestle the seared tilapia fillets back into the skillet, spooning the pepper sauce generously over each piece. Cover and reduce heat to low. Simmer gently for 5 minutes until fish is cooked through.
07 - Remove from heat. Drizzle fresh lime juice over the entire dish and sprinkle with chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • Its ready in 35 minutes but tastes like you spent all day tending to it
  • The spicy roasted peppers create this incredible sauce that you will want to eat with a spoon
02 -
  • Do not overcrowd the pan when searing the fish or it will steam instead of getting that gorgeous golden crust
  • Letting the tomatoes cook down enough to thicken slightly is the difference between a cohesive sauce and a watery mess
03 -
  • If you are short on time, jarred roasted peppers work in a pinch but fresh roasted ones are worth the effort
  • Let the dish rest for 5 minutes off the heat before serving so the sauce thickens slightly and the fish firms up

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