Mexican Skillet Tilapia

Mexican Skillet Tilapia by

Smokin' Joe Lasher


Serves: 4


  • 4 fresh tilapia filets (substitute any hearty white fish)
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 1 tbsp. olive oil
  • ½ cup cherry or grape tomatoes
  • ½ red onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 cup Mexican beer (substitute vegetable broth)
  • 1 jalapeño pepper, minced
  • ¼ cup fresh squeezed orange juice
  • 1 sea salt, to taste
  • 1 ground black pepper, to taste
  • 1 fresh cilantro, chopped for garnish


  1. Combine cumin, chili powder, garlic powder, and sea salt. Generously coat tilapia filets with seasoning blend.
  2. Heat olive oil in heavy skillet over medium-high heat and add fish filets. Cook 2-3 minutes and then carefully turn using a flat spatula. Cook 2-3 more minutes until fish is white and flakey. Remove and set aside.
  3. Add tomatoes to the same skillet and sauté until blistered. Add onion and garlic and sauté until onions soften.
  4. De-glaze the skillet by adding beer (or broth) to skillet, still over mediumhigh heat and bring to a boil. Let simmer until liquid is reduced by ½, approximately 5 minutes.
  5. Finish the sauce by adding jalapeño, citrus juice, and salt and pepper to taste. Simmer over low-medium heat for 5 minutes.
  6. Add the fish back into the skillet. Spoon sauce over the fish and garnish with fresh cilantro and lemon or lime wedges.