Red Pepper Tilapia
This is not a spicy dish. I just wanted to put that out there, so when you taste the dish you don't get mad and feel like I led you on. Although I suppose with a hot little title like that, who could blame you in thinking you were going to get a spicy little number of a recipe. Sorry to break your culinary hearts, but if you want to heat up the recipe, you'll have to do that on your own and in the privacy of your home.
5 fresh Tilapia fillets
1 red bell pepper, cored and sliced
1 medium sweet white onion
Ground black peppercorns
1 tbs of olive oil
Heat olive oil over medium heat in non-stick skillet. Slice your onion and bell pepper lengthwise and saute in skillet until tender. Using a grinder, grind peppercorns over the tilapia. Cover both sides. Remove onion and bell pepper from skillet and set aside. Place tilapia in skillet, cover with onion and bell pepper. Let cook for 5-7 minutes. (You will flip the tilapia ONLY once.) Scoot the onions and peppers aside and with a spatula gently flip the fish. The underside should be golden brown and the edges crispy. Cook for another 5-7 minutes. Plate the tilapia and veggies. Serve with a fresh garden salad and seasoned Basmati rice. Enjoy!