Tilapia Fra Diavolo
“Fra Diavolo” ( Italian for “Brother Devil” ) is a spicy sauce, typically tomato-based and using chili peppers for spice. The term is also used for sauces that include no tomato, or that use cayenne or other forms of pepper. Most believe that the dish was named for Michele Pezza. [courtesy Wikipedia]
This dish features a Parmesan crusted tilapia fillet covered in a tomato sauce loaded with fresh vegetables and just the right amount of flare.
Make It Your Own
This is a dish that begs to be personalized. If you prefer cayenne pepper over crushed red pepper, go for it! If you like quick dishes, a can of Rotel can be substituted for the fresh vegetables. I prefer it this way, but to each his own. Add mushrooms, capers or black olives to enhance the flavor even more. Another easy variation would be to add small shrimp or crawfish to the sauce. Any firm white fish, such as orange roughie, cod or even Mahi Mahi could be substituted depending on what your budget and pallet preference is. Whatever floats your boat, this sauce is basic enough that you almost can’t go wrong with making it your own!
This dish is great served with any fresh vegetable side. Asparagus sauteed in olive oil, salt and peppered to taste, makes an excellent accompaniment. We enjoyed it with brussel sprouts and a baked potatoes. It would be excellent with any pasta, the sauce This is a classic dish that is a blank canvas that goes with anything.
Someone who wants to look like a gourmet chef could take this dish and easily plate it in such a way that it makes for a beautiful presentation. With the red of the tomatoes, the green of the peppers and golden brown exterior of the fish this dish is appealing to the eye.
For Dude’s Eyes Only!
Guys, if you want to impress your women, make this dish! It’s simple, presents beautifully and tastes great! If you can make scrambled eggs, you have all of the tools and skills you need to make this dish.
4 4-6 oz. fillet of Tilapia
2 cups grated Parmesan cheese
2 tbsp. crushed red pepper
1/2 white onion, diced
1/2 green bell pepper, chopped
2 Roma tomatoes
1 jalapeno (optional)
1/2 can tomato sauce
1 tsp. rosemary
1 tsp. sage
1 tsp. parsley
Salt and pepper to taste
1. Heat 1 tbsp. olive oil in saute pan.
2. Cook onions until translucent and tender.
3. Add bell pepper, tomatoes and jalapeno (if using), saute until tender.
4. Add tomato sauce, rosemary, sage and parsley, salt and pepper to taste.
5. Simmer until flavors meld together, pour into bowl and set aside.
1. Pat dry filets with paper towel.
2. In a medium bowl combine Parmesan cheese and crushed red pepper.
3. Place filets, working with one at a time, in cheese and pepper mixture until lightly coated.
4. In same saute pan, heat 1/2 tbsp. of olive oil.
5. Place fillets in oil, cook until cheese has melted and is golden brown.
6. Flip fillet and cook until both sides are evenly golden brown.
7. Plate and spoon sauce over fish, serve.
- The Fortunate Foodie