Ingredients

serves 4

　　

Peperonata

2 tablespoons EVOO (extra-virgin olive oil)

　　1 red onion, thinly sliced

　　2 garlic cloves, finely chopped

　　2 jalapeño peppers, seeded and thinly sliced

　　1 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

　　A handful of fresh cilantro leaves, chopped

　　

Chile-Lime Fish Fry

4 tilapia fillets

　　Salt and pepper

　　1 cup all-purpose flour

　　2 eggs

　　1 cup bread crumbs

　　2 limes

　　2 tablespoons chili powder, a couple palmfuls

　　2 teaspoons garlic powder, 2/3 palmful

　　2 teaspoons onion powder, 2/3 palmful

　　2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme

　　1/4 cup vegetable, canola, or safflower oil

　　

Step 1

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

　　

Step 2

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 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.

　　

Step 3

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°F 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.

　　Rachael Ray's Look + Cook