Tilapia With Smoky-Pepper Sauce

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Before buying fish, always check the Oceans Alive website, sponsored by Environmental Defense. It will tell you which fish are safe, eco-friendly choices.


Our end-of-the-week recipe calls for tilapia. It is reprinted with permission from Love Your Heart (copyright © 2007 by the American Heart Association. Published by Publications International, Ltd.).

All of the ingredients should be available at your local natural and organic food store.

Tilapia With Smoky-Pepper Sauce

Makes 4 servings (3 ounces fish and 1/3 cup sauce per serving) 

  • 4 tilapia or other mild, thin fish fillets (about 4 ounces each) 
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon pepper 
  • 1 teaspoon canola or olive oil 
  • 3/4 cup finely chopped roasted red bell peppers 
  • 1/2 cup mild picante sauce (lowest sodium available) 
  • 1/2 to 1 chipotle pepper in adobo sauce (canned), finely chopped and mashed 
  • 2 teaspoons olive oil 
  • 1/4 teaspoon minced garlic 
  1. Rinse fish and pat dry with paper towels. Sprinkle paprika and pepper on both sides of fish. 
  2. In large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat bottom. Cook fish 3 minutes on each side, or until it flakes easily with fork. Transfer fish to plates. 
  3. In small microwaveable bowl, stir together remaining ingredients. Cover bowl and microwave on 100% power (high) 2 minutes, or until thoroughly heated. Spoon over cooked fish. 

Photo courtesy of the American Heart Association

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