Chili-Lime Fish Fry with Tex-Mex Peperonata

OK, it sounds crazy, but it's really good!

Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt/Pepper
2 Tbsp tomato paste
1 C. beer or chicken stock
Handful of fresh cilantro leaves chopped

Chili-Lime Fish Fry
4 Tilapia fillets
Salt/Pepper
1 C. all-purpose flour
2 Eggs
1 C. bread crumbs
2 Limes
2 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
 2 Tbsp. chopped fresh thyme leaves
1/4 C. vegetable oil

To prepare the peperonata -
Heat the EVOO in a skillet over medium-high heat.  Add the onions, garlic, jalapeno, bell peppers, and salt and pepper.   Saute until the peppers are crisp-tender (5-6 minutes).  Stir in the tomato paste, cook for 2 minutes, then add the beer (or stock) and stir for a minute or two more.  Top with the cilantro and set aside.

Chili-Lime Fish Fry -
Season the fish with salt & pepper.  Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third.  Season the bread crumbs with 1 Tbsp. grated lime zest, the chili powder, garlic powder, onion powder, and thyme.  Coat the fish in flour, eggs, and seasoned bread crumbs in this order. 

Meanwhile, heat the oil in a large skillet over medium heat.  (If the pan is not large enough to fry all 4 fillets, heat the oven to 275 and place a cookie rack on a rimmed baking sheet - as you fry the fish, transfer it to the rack int he hot oven to keep warm).  Cook the fish for 3-4 minutes on each side, or until deeply golden and crispy.  Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Recipe courtesy of Rachael Ray's Look + Cook p. 122.