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Pat tilapia dry with paper towels and place on a plate; season with salt and pepper on both sides.
Preheat a large skillet over medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
Working in batches if necessary, add tilapia to the skillet and sauté until golden brown and cooked through, 2-4 minutes per side. Once done, transfer to a plate. Wipe the skillet clean with a paper towel for later use.
Meanwhile, wash and dry the fresh produce.
Peel and mince garlic. Halve tomatoes.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Return the skillet to medium heat. Once the skillet is hot, add more oil and swirl to coat the bottom.
Add garlic, tomatoes, jalapeños, and spices to the skillet. Cook, stirring frequently, until the veggies begin to soften (but tomatoes still hold their shape), 12-15 minutes.
Meanwhile, zest and juice the lemon into a small bowl.
Add lemon zest, lemon juice, and broth to the skillet; stir to combine. Reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly, 4-5 minutes.
Return tilapia to the skillet. Using a spoon, coat the fish with sauce and simmer until heated through, 3-4 minutes.
Meanwhile, halve and pit avocado. Slice thinly while still in the skin, then scoop out.
To serve, divide fish and sauce between plates. Top with avocado and enjoy!
Pat tilapia dry with paper towels and place on a plate; season with salt and pepper on both sides.
Preheat a large skillet over medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
Working in batches if necessary, add tilapia to the skillet and sauté until golden brown and cooked through, 2-4 minutes per side. Once done, transfer to a plate. Wipe the skillet clean with a paper towel for later use.
Meanwhile, wash and dry the fresh produce.
Peel and mince garlic. Halve tomatoes.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Return the skillet to medium heat. Once the skillet is hot, add more oil and swirl to coat the bottom.
Add garlic, tomatoes, jalapeños, and spices to the skillet. Cook, stirring frequently, until the veggies begin to soften (but tomatoes still hold their shape), 12-15 minutes.
Meanwhile, zest and juice the lemon into a small bowl.
Add lemon zest, lemon juice, and broth to the skillet; stir to combine. Reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly, 4-5 minutes.
Return tilapia to the skillet. Using a spoon, coat the fish with sauce and simmer until heated through, 3-4 minutes.
Meanwhile, halve and pit avocado. Slice thinly while still in the skin, then scoop out.
To serve, divide fish and sauce between plates. Top with avocado and enjoy!