Serves 4
187 cal · 30 min
Pan Roasted Tilapia with Tomatillo Salsa
Recipe GLPRd8f832d90011a5
Fresh tilapia fillets pan-roasted until golden and tender, served with a vibrant tomatillo salsa made from charred tomatillos, serrano chiles, and fresh cilantro. This light and flavorful dish brings authentic Mexican-inspired flavors to your table in under 30 minutes.
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Ingredients
1 pound fresh tomatillos, husked and rinsed
1/2 cup yellow onion, finely diced
2 serrano chiles, finely minced
3 cloves garlic, minced
3 teaspoons vegetable oil, divided
1/4 teaspoon kosher salt, plus more to taste
1 tablespoon fresh lime juice
1/4 cup fresh cilantro leaves, coarsely chopped
4 tilapia fillets, 4 ounces each, patted dry
Directions
Heat a large skillet over medium-high heat. Add the whole tomatillos and cook, stirring occasionally, until they begin to soften and their skins blister and blacken slightly, about 8–10 minutes. Transfer the charred tomatillos to a cutting board and let cool for 2 minutes.
Roughly chop the cooled tomatillos and place them in a bowl. Add the diced onion, minced serrano chiles, minced garlic, lime juice, cilantro, and 1/4 teaspoon salt. Gently fold the ingredients together until combined. Taste and adjust seasoning as needed. Set the salsa aside.
Pat the tilapia fillets dry with paper towels and season both sides lightly with salt and pepper. Wipe out the skillet used for the tomatillos and return it to medium-high heat. Add 1.5 teaspoons of vegetable oil to the pan.
Once the oil shimmers, carefully place two tilapia fillets in the skillet. Pan-roast without moving them for 3–4 minutes, until the bottom is golden and cooked through. The fish should reach an internal temperature of 145°F at its thickest point. Transfer the cooked fillets to a serving plate and cover loosely with foil.
Add the remaining 1.5 teaspoons of oil to the skillet and repeat with the remaining two tilapia fillets, cooking for 3–4 minutes until golden and the internal temperature reaches 145°F.
Arrange all four cooked tilapia fillets on serving plates and generously spoon the tomatillo salsa over the top. Serve immediately while warm.
