Nigerian · beginner
Nigerian Peppered Tilapia Skillet With Tomato Bell Pepper Gravy
Pan-seared tilapia fillets coated in a vibrant, mildly spiced sauce of reduced red peppers, fresh tomatoes, and mild curry spices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the tilapia fillets evenly on both sides with half of the salt and half of the curry powder.
- 02
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- 03
Pan-sear the tilapia fillets for 3 to 4 minutes per side until golden brown and flaky; transfer to a plate.
- 04
In the same skillet, add the remaining oil and fry the onion rings and minced Scotch bonnet for 2 minutes until fragrant.
- 05
Pour in the pureed red bell peppers, chopped tomatoes, remaining curry powder, and remaining salt, simmering for 8 minutes until thick.
- 06
Return the seared tilapia fillets to the skillet, spooning the hot pepper gravy over the fish, and warm for 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Flash Gravy Reduction
Rapidly pan-reducing fresh tomato and pepper purees in oil to retain bright acidity and concentrated pepper notes.
Notes from the kitchen
- Patting the fish fillets completely dry ensures a clean crisp sear without sticking.
- Adjust the amount of Scotch bonnet pepper to tailor the heat level to your preference.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.