- fresh tilapia filets (substitute any hearty white fish)
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1 tbsp. olive oil
- ½ cup cherry or grape tomatoes
- ½ red onion, thinly sliced
- 1 tbsp. minced garlic
- 1 cup Mexican beer (substitute vegetable broth)
- 1 jalapeño pepper, minced
- ¼ cup fresh squeezed orange juice
- 1 sea salt, to taste
- 1 ground black pepper, to taste
- 1 fresh cilantro, chopped for garnish
- 1 lemon or lime, for garnish
- Combine cumin, chili powder, garlic powder, and sea salt. Generously coat tilapia filets with seasoning blend.
- Heat olive oil in heavy skillet over medium-high heat and add fish filets. Cook 2-3 minutes and then carefully turn using a flat spatula. Cook 2-3 more minutes until fish is white and flakey. Remove and set aside.
- Add tomatoes to the same skillet and sauté until blistered. Add onion and garlic and sauté until onions soften.
- De-glaze the skillet by adding beer (or broth) to skillet, still over mediumhigh heat and bring to a boil. Let simmer until liquid is reduced by ½, approximately 5 minutes.
- Finish the sauce by adding jalapeño, citrus juice, and salt and pepper to taste. Simmer over low-medium heat for 5 minutes.
- Add the fish back into the skillet. Spoon sauce over the fish and garnish with fresh cilantro and lemon or lime wedges.