SERVES 4

Ingredients:
PEPERONATA
2 tablespoons EVOO (extra-virgin olive oil)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeño peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt and pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
A handful of fresh cilantro leaves, chopped
CHILI-LIME FISH FRY
4 tilapia fillets
Salt and pepper
1 cup all-purpose flour
2 eggs
1 cup bread crumbs
2 limes
2 tablespoons chili powder, a couple palmfuls
2 teaspoons garlic powder, ⅔ palmful
2 teaspoons onion powder, ⅔ palmful
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
¼ cup vegetable, canola, or safflower oil

Method:
Serve with rice prepared according to the package directions or check out Corny Polenta.

To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper.

Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.

Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third.

Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.

Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet.

As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy.

Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Chili lime Fish Fry with Tex-Mex Peperonata Recipe