Ingredients
Equipment
Method
- Pat the tilapia fillets completely dry with paper towels. In a shallow dish, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, salt, and a generous amount of black pepper.
- Press each tilapia fillet firmly into the cornstarch mixture, ensuring it's evenly coated on all sides. Shake off any excess and set the coated fillets on a clean plate.
- In a blender or food processor, combine the drained roasted red peppers, fresh garlic cloves, and the chopped shallot. Blend until the mixture is mostly smooth.
- In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Pour in the blended pepper mixture and cook, stirring frequently, for 2-3 minutes until fragrant.
- Pour in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer, then reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste and keep warm.
- In a separate large skillet (or wipe out the first one), heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering.
- Carefully place the coated tilapia fillets in the hot pan, not overcrowding it (cook in batches if needed). Cook for 3-4 minutes per side, undisturbed, until a deep golden-brown crust forms and the fish is cooked through.
- To serve, spoon a generous amount of the roasted pepper sauce onto each plate. Gently place a crispy tilapia fillet on top of the sauce.
- Garnish with fresh chopped parsley and serve immediately for the best texture.
Notes
For maximum crispiness, ensure the fish is completely dry before coating and the pan is sufficiently hot before searing. Avoid overcrowding the pan. For variations, add a pinch of red pepper flakes for heat, a tablespoon of capers for a briny kick, or finish with a squeeze of fresh lemon juice to brighten the flavors. Any firm white fish like cod or haddock can be substituted for tilapia. For a lighter sauce, use half-and-half instead of heavy cream.