Chili-lime Fish Fry With Tex-mex Peperonata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 jalapeno peppers, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• salt and pepper
• 2 tablespoons tomato paste
• 1 cup beer or 1 cup chicken stock
• fresh cilantro leaves, chopped
• 4 tilapia fillets
• salt and pepper
• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 2 limes
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried thyme)
• 1/4 cup vegetables or 1/4 cup canola oil

Recipe

• 1 to prepare the peperonata:
• 2 heat the olive oil in a skillet over medium high heat. add the onions, garlic, jalapeno and bell peppers, and salt and pepper to taste. saute until the peppers are crisp-tender, 5 to 6 minutes. stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. top with the cilantro and set aside.
• 3 fish:
• 4 season the fish with salt and pepper. arrange 3 shallow dishes; place the flour in one, beat the eggs in the second and scatter the bread crumbs in the third. season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder and thyme. coat the fish in the flour, eggs, and seasoned bread crumbs.
• 5 meanwhile, heat the oil in a large skillet over medium to medium high heat. if the pan is not large enough to fry 4 fillets, heat the oven to 275 degrees and place a cooling rack on a rimmed baking sheet. as you fry the fish, transfer it to the rack in the hot oven to keep warm. cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. season with a little extra salt and top the fish with lots of lime juice and then the peperonata.