Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)
Today’s theme: Seafood! I know seafood isn’t everybody’s jam, but I love it, especially in the summer time. Shrimp, fish, lobster, crab – all delicious. The only seafood I’m not a fan of is crawfish because it’s too much damn work.
This is a recipe I found on Pinterest. I was skeptical, but it’s ended up being one of my favorites and I make it at least once a month now.
Tilapia in Roasted Red Pepper Sauce
- 1 lb. (or more) tilapia filets
- 3 tbsp butter
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 12 oz. jar of roasted peppers, half chopped, half pureed
- 3/4 cup half and half
- 1/2 cup grated Parmesan cheese
- salt, pepper to taste
- Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through.
- Season the fish with salt and pepper, remove from the skillet, and set aside. In the same pan, add the remaining 1 tbsp. of butter and onion and saute for 5 minutes.
- Add the garlic and chopped and pureed roasted peppers, then keep cooking for another 5 minutes.
- Add the half and half and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt.
- Return the fish to the pan and cover it with sauce.
- Garnish with extra parm.
- I serve this over Basmati rice.