Spanish cuisine happens to be one of my favorite styles of cooking
There is a subtle smokiness that comes from good quality paprika and the sauces are rich with a nice amount of heat
We had some beautiful tilapia from our local fish monger but I was still in the mood for some spanish food
Fortunately tilapia is a hearty meaty fish that could definitely hold up to Spanish style flavors
And so, this recipe was born!
We are starting with 3 tilapia fillets (roughly 2 pounds)
Next we will need 2-3 tablespoons of smoked paprika and some kosher salt and ground black pepper
Place the fillets on a parchment lined sheet pan and liberally rub them with the paprika on both sides
Then sprinkle them with a pinch of kosher salt and ground black pepper
Preheat your oven to 350 F
Add 2 tablespoons of olive oil to an oven proof pan over medium heat
Once the pan starts to lightly smoke add the fish to the pan
Sear for 2 minutes then gently flip
Sear another 2 minutes then remove and set aside
Now it’s time to work on a sauce
We will need 1 cup of dry white wine (like a Chardonnay), 2 cups of salsa, 1 cup of sofrito and roughly 1 cup of sliced spanish olives
Now you can certainly use store bought salsa but we recommend making your own! Click on our link for Garden Fresh Salsa
We will also need 1/2 tablespoon of smoked paprika and 1/2 teaspoon of cayenne pepper (optional)
Add the white wine to the pan to deglaze it
This is basically the action of adding a liquid to a hot pan which breaks up any of the bits left from searing which will add flavor to the sauce
Simmer 3-4 minutes so the alcohol cooks off
Next add in the olives
Let these cook for 2-3 minutes
Next we will add in the salsa, sofrito, smoked paprika and cayenne pepper
Sofrito is a spanish style sauce base that adds quite a wonderful flavor to many dishes
It is basically bell peppers, onions, garlic, jalapenos, tomato paste and cilantro cooked down and pureed
Click on our link to make your own Sofrito
Mix to incorporate all the ingredients
Bring this to a low simmer and cook for 5-6 minutes to allow the flavors to meld
Nestle the fish into the sauce and place in the oven
Cook for 5-6 minutes or until a knife can be easily inserted into the thickest part of the fish
Remove from the oven and sprinkle with fresh chopped parsley
Serve family style over a bed of white rice or with some crusty bread on the side and dig in!
Enjoy!!!
Simply Sundays! ~ Spanish Style Tilapia
Ingredients
2 pounds of tilapia
2-3 tablespoons of smoked paprika
kosher salt
ground black pepper
2 tablespoons of olive oil
For the sauce
1 cup of dry white wine (like a Chardonnay)
2 cups of salsa
1 cup of sofrito
1 cup of sliced spanish olives
1/2 tablespoon of paprika
1/2 teaspoon of cayenne pepper (optional)
chopped fresh parsley
Directions
Place the tilapia fillets on a parchment lined sheet pan and liberally rub them with the paprika on both sides. Then sprinkle them with a pinch of kosher salt and ground black pepper
Preheat your oven to 350 F. Add 2 tablespoons of olive oil to an oven proof pan over medium heat. Once the pan starts to lightly smoke add the fish to the pan. Sear for 2 minutes then gently flip. Sear another 2 minutes then remove and set aside
Add 1 cup of dry white wine to the pan to deglaze it. Scrape up any bits off the bottom of the pan. Simmer 3-4 minutes so the alcohol cooks off
Next add in the olives. Let these cook for 2-3 minutes. Add in the salsa, sofrito, smoked paprika and cayenne. Mix to incorporate all the ingredients. Bring this to a low simmer and cook for 5-6 minutes to allow the flavors to meld
Nestle the fish into the sauce and place in the oven. Cook for 5-6 minutes or until a knife can be easily inserted into the thickest part of the fish
Remove from the oven and sprinkle with fresh chopped parsley. Serve over a bed of white rice or with some crusty bread on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
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