Ingredients :

• 4 tilapia fillets (1¼ to 1½ lb total)
• salt & freshly ground black pepper, to taste
• 1 tspn ground cumin
• ½ tspn sweet paprika
• 2 tbsp extra-virgin olive oil, divided for use
• juice of 1 lime, divided for use
• ½ medium red onions, chopped
• 1 jalapeño or serrano pepper, seeded and finely chopped
• 2 - 3 cloves garlic, finely chopped
• 8 - 10 tomatillos, peeled and diced,with juice
• 6 oz pale beer
• 2 tbsp chopped fresh cilantro
• 3 - 5 sprigs fresh cilantro, for garnish

Preparation and Cooking Instructions :

1. Season the tilapia on both sides with salt, pepper, cumin and paprika.
2. Preheat a nonstick skillet over medium-high heat.
3. Add 1 tbsp olive oil to the hot skillet and sauté tilapia 3 minutes on each side, turning carefully with a thin spatula.
4. Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
5. Return the skillet to the stove over medium-high heat.
6. Add 1 tbsp olive oil, red onion, jalapeño and garlic, and sauté 1 or 2 minutes, then add the tomatillos.
7. Season with salt and pepper and sauté another 1 or 2 minutes.
8. Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
9. Reduce the heat to low and simmer 5 minutes.
10. Add cilantro, and adjust salt and pepper to taste.
11. Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.

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