After the sauce has been boiling for 10 minutes, add marjoram.
Make a cornstarch slurry with 1/3 cup water, and add it to the sauce after the sauce has been cooking for 12 minutes and continue to cook the sauce to thicken.
Add garlic after the corn starch has been incorporated into the sauce.
Turn the sauce off, and a dash the sauce with red wine vinegar about three times.
Plate the fish and smother with the sauce.
Tilapia Bell Pepper Étouffée
Amount Per Serving
Calories 469Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 4g20%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Total Carbohydrates 37g12%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips: Making Great Tilapia Bell Pepper Étouffée
This meal is simple to make following the directions carefully is the key to success. Please read about my tricks discussed above before diving into the recipe. These tricks were learned over the course of approximately 8 years of making this recipe. Be sure to always start with preparing your vegetables and measuring all the ingredients before you start cooking, this will ensure that you don't forget something essential. The french word for étouffée means to smother something with a sauce. This recipe is intended to be served with rice and breaded tilapia that is smothered with the sauce, however, you may choose to have it on the side, on only the rice, or only on the fish.
Be sure to use a stainless steel skillet large enough to cook all of the peppers and onions and finally make the sauce. I use a hybrid stainless steel frying pan and wok. It has a wide enough base to cook my peppers and onions, and is tall enough to make the sauce. For the tilapia I use a cast iron skillet for pan frying the fish. Cast iron retains heat well due to its heaviness, which is ideal for pan frying fish. I avoid using nonstick stock pots for recipes that don't need them. It saves on their wear and also cooking food on high heat can damage nonstick ware.