Spicy Roasted Pepper Tilapia Skillet (Printable)

Vibrant tilapia with spicy roasted peppers, ready in 35 minutes for bold seafood lovers.

# What You’ll Need:

→ Fish

01 - 4 tilapia fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Roasted Peppers

05 - 2 large red bell peppers, roasted, peeled, and sliced
06 - 1 large yellow bell pepper, roasted, peeled, and sliced
07 - 1 jalapeño, thinly sliced (seeds removed for less heat, if preferred)

→ Aromatics & Sauce

08 - 2 cloves garlic, minced
09 - 1 medium onion, thinly sliced
10 - 1 can (14 oz) diced tomatoes, drained
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili flakes (adjust to taste)
14 - 2 tbsp fresh cilantro, chopped
15 - Juice of 1 lime

# How-To Steps:

01 - Pat tilapia fillets dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place seasoned fillets in the pan and sear for 2–3 minutes per side until just opaque and lightly golden. Transfer to a plate and set aside.
03 - In the same skillet, add a splash more olive oil if the pan looks dry. Add sliced onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
04 - Add roasted red and yellow peppers along with sliced jalapeño to the skillet. Sprinkle in smoked paprika, ground cumin, and chili flakes. Stir well to combine and cook for 2 minutes to bloom the spices.
05 - Pour in drained diced tomatoes and cook for 4–5 minutes, stirring occasionally, allowing excess liquid to evaporate and the sauce to thicken slightly.
06 - Return seared tilapia fillets to the skillet, nestling them into the pepper mixture. Spoon sauce over the fish, cover with a lid, and reduce heat to low. Simmer gently for 5 minutes until fish is cooked through.
07 - Remove skillet from heat. Drizzle fresh lime juice evenly over the dish and sprinkle with chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • The roasted peppers create this incredible natural sweetness that balances perfectly with the spicy kick
  • Everything cooks in one skillet so you get maximum flavor with minimal cleanup
02 -
  • Draining those diced tomatoes thoroughly is non negotiable, otherwise your beautiful pepper sauce turns into a watery soup
  • Don't overcook the fish in that final simmer, five minutes is plenty since it was already seared
03 -
  • If you want to meal prep this, cook everything through step 5, then cool and store separately from the fish
  • The flavors actually deepen overnight, so don't be afraid to make extra for tomorrow's lunch

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