Ingredients - Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
2 jalepeno peppers, seeded & thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Salt & pepper
2 Tbsp tomato paste
1 cup beer or chicken stock (I used Corona)
A handful of fresh cilantro leaves, chopped
Ingredients - Chili-Lime Fish Fry
4 tilapia filets
Salt & pepper
1 cup all-purpose flour
1 cup bread crumbs
2 Tbsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
1/4 cup vegetable, canola or safflower oil
To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalepeno 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.
Season the fish with salt and pepper. Arrange 3 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 Tbsp 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 filets, heat the oven to 275 degrees and place a cooking 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 & top the fish with lots of lime juice and then the peperonata. Serve with white rice.