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Tilapia with Roasted Red Pepper Sauce

I'm really excited to share this tasty Tilapia with Roasted Red Pepper Sauce recipe with you! The sauce is creamy, but oh so flavorful, and pairs perfectly with tilapia. Add some toasty bread on the side for dipping and you're all set! Well, don't forget a glass of your favorite wine, of course! One of my coworkers (who has become a dear friend whom I'm so thankful for), told me about this dish. She is a great cook and after hearing her talk about, I knew it had to be good.

That first bite will leave you feeling like you should be sitting in a fancy restaurant, down on the water, twinkling lights strung up around... okay, I'm letting my imagination run wild. But, I'm serious! That's how good this dish is! I'm already planning it for next week's dinner menu.


3-4 Tilapia fillets

3 Tbsp butter

Salt and Pepper to taste

Roasted Red Pepper Sauce

12oz roasted red peppers

1/2 yellow onion, diced

2-3 Garlic cloves, minced

1/2 cup plain Greek yogurt

5-8 Basil leaves, chopped

1/4 cup Parmesan cheese, grated

Salt pepper to taste

First, heat a skillet (medium-high) and melt one to two tablespoons of butter. Fry fish for three to four minutes on either side, until cooked through. Season fish with salt and pepper, remove from skillet and set aside for later. In the same skillet, melt 1 tablespoon of butter and add diced onion. Onions will begin to sweat- let them cook for about five minutes. While the onions are cooking through, puree 6 ounces of roasted peppers in a blender or food processor.

*Note: You can puree all the roasted peppers is you desire a smoother sauce, however I like mine to be a little thicker.

Add garlic, pureed and diced roasted red peppers to the skillet and keep cooking for five more minutes. Stir in Greek yogurt and half of Parmesan cheese. Remove from heat, salt and pepper to taste. Add fish back in to pan and cover with sauce. Garnish with chopped basil and Parmesan cheese.

The original recipe calls for heavy cream instead of Greek yogurt, and parsley instead of basil. Although we are expanding our herb garden, we didn’t have parsley ready to pick so I decided to take advantage of our abundance of basil. Even though I didn’t use true heavy cream, the Greek yogurt still gives the sauce a creaminess. You could also pair the fish with pasta if you'd prefer a more substantial meal however, I think the bread was plenty. Gotta leave a little room for dessert, am I right? One thing I love is that this recipe is versatile! Try it out and let me know your thoughts!



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