Tilapia and Tomatillos

Another recipe from a fellow blogger! I saw this little gem, and had to give it a shot. For one, it seemed to come together sooo quickly. And seemed healthy, and sounded yummy. An all-around win, right? I gotta say, it was pretty good. I wasn't terribly fond of the beer taste in it, but then again Hubs loved it. Could be because I used Sapporo, too, not exactly mildly flavored…
I loved that the fish stayed super-moist, though, and I loved the tomatillos in it. Cilantro, too, always makes for a good dish in my eyes. Worth another shot I think, maybe with a lighter light beer next time…

Tilapia with Tomatillos

(from Amy at Cape Cod Makeover)

Ingredients:
1 1/4 to 1 1/2 lb. tilapia (4 fillets)

Coarse salt

Ground pepper

1 tsp. ground cumin

1/2 tsp. sweet paprika

2 Tbsp. extra-virgin olive oil

1 lime, halved

1/2 medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

2 or 3 large cloves garlic, finely chopped

8 to 10 tomatillos, husks peeled and diced

1/2 bottle of pale beer

3 Tbsp. chopped cilantro leaves, plus a few sprigs for garnish

Season fish with salt, pepper, cumin, and paprika. Heat a nonstick skillet over medium high heat.
Add 1 Tbsp. olive oil. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side, or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter.

Cover the fish to keep it warm. Return pan to heat and add remaining 1 Tbsp. of oil. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, then add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture for about 5 minutes.

Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.