Chili-Lime Fish Fry with Tex-Mex Peperonata

Another recipe from Rachael Ray's cookbook! This was one of my first experiences cooking fish, and this was delicious!

Serves 4

Peperonata Ingredients:

2 tablespoons EVOO

1 red onion, thinly sliced

2 garlic cloves, finely chopped

2 jalapeno peppers, seeded and thinly sliced

2 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 chicken stock (we used miller lite)

A handful of fresh cilantro leaves

To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeno and bell peppers, and salt and pepper. 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.

Chili-lime Fish Fry Ingredients:

4 tilapia fillets

Salt and pepper

1 cup all-purpose whole wheat flour

2 eggs

1 cup bread crumbs

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 vegetable, canola or safflower oil

Season the fish with salt and pepper. Arrange three 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.

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.