Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through. Season the fillets with salt and pepper, remove them from the skillet, and set them aside. To the same pan, add the remaining 1 tbsp of butter and onion and saute for 5 minutes.
Add garlic, chopped, and pureed roasted peppers, and keep cooking for another 5 minutes. Add heavy cream and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt.
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