Rachael Ray'S Tilapia With Tomatillo Sauce - cooking recipe

Ingredients

4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
salt & freshly ground black pepper, to taste
1 teaspoon ground cumin (eyeball it)
1/2 teaspoon sweet paprika (eyeball it)
2 tablespoons extra virgin olive oil (divided use)
1 lime, juice of
1/2 medium red onion, chopped
1 jalapenos or 1 serrano pepper, seeded and finely chopped
2 -3 garlic cloves, finely chopped
8 -10 tomatillos, peeled and diced, with juice
6 ounces pale beer
2 tablespoons chopped fresh cilantro, a palmful, plus
3 -5 sprigs fresh cilantro, for garnish

Preparation

Season the tilapia on both sides with salt, pepper, cumin and paprika.
Preheat a nonstick skillet over medium-high heat.
Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
Return the skillet to the stove over medium-high heat.
Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
Season with salt and pepper and saute another 1 or 2 minutes.
Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
Reduce the heat to low and simmer 5 minutes.
Add cilantro, and adjust salt and pepper to taste.
Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
Serve with recipe #112774, if desired.