Tilapia with Smoky Pepper Sauce
This sauce is also delicious on a grilled chicken breast.
1 lb tilapia fillets
½ tsp DLM Sweet or Hot Paprika
½ tsp black pepper
3 tsp Vera Jane's Extra-Virgin Olive Oil, divided
¾ cup Veleta Roasted Spanish Red Peppers, finely chopped
½ cup Green Mountain Gringo Mild Salsa
1 chipotle pepper canned in adobo sauce, finely chopped and mashed with a fork
1 tsp garlic, minced
Rinse fish and pat dry with paper towels. Sprinkle the paprika and pepper on both sides of the fish. In a large skillet, heat 1 teaspoon of oil over medium heat, swirling to coat the bottom. Cook the fish for 3 minutes on each side, or until it flakes easily. Transfer the fish to plates. Meanwhile, combine the remaining ingredients in a small saucepan and cook over medium heat until thoroughly heated. Spoon sauce over cooked fish.
Makes 4 servings
Per serving: 171 calories; 5g total fat; 1g saturated fat; 57mg cholesterol; 193mg sodium; 8g total carbohydrates; 21g protein;
Allergy Warning: Contains fish