Fish Tacos with Piperade

With the sun finally here and temperature rising, I have been wanting to eat food that bring sunshine to my plate and my stomach;-) colorful salad, fruit salsa, fish tacos, and fruit desserts.

And this morning, it is was not any different. As I awoke, I started thinking about what I would like to eat this evening and I thought of making tacos. I felt like eating a taco with a fresh guacamole salsa but the store that I went to only offered avocados that were as hard as stone so i grabbed a few bell pepper instead not really knowing what I would do. But they looked so appetizing:-).

Salmon with the sweet and red pepper sauce is one of my favorite recipe, so I decided that i could do the same to accompany my fish.

Ingredients for 4

2 large Tilapia
1 small purple onion sliced very thinly
1 red bell pepper sliced very thinly
1 yellow bell pepper sliced very thinly as well
1/2 cup of white wine or broth if you do not use alcohol
1-2 tbsp of brown sugar
salt and pepper
3 tbsp of olive oil
1 tsp of Mexican Hot Chili Pepper POwder
salt
Pepper
1/8 red pepper flakes Optional

Turn the oven to 425.
In a large saute pan, warm up 2 tbsp of olive oil. When the oil is warm, add the onion and saute them.
Then add the bell peppers and saute them as well.
Add the white wine or broth, the brown sugar, stir and bring this mixture to boil.
When the mixture has come to boil, turn the heat down to low. Season with salt and pepper and cook for 5-10 minutes. If you want more heat, add red pepper flakes.
Meanwhile, pat the filet dry and place them onto a deep flexipan or a medium silpat that you would have placed on a medium perforated sheet.
With a pastry brush, brush the filet with olive oil.
Sprinkle salt, pepper and Mexican Hot Chili Pepper and place the pan into the oven.
Cook the filet for 12 minutes or until the fish is cooked but still moist. ( I cannot believe how huge those filets were, those filets were so huge that they almost weight a pound each- I had never seen tilapia filet that thick but they were awesome).
Place 4 tortillas on a plate. Place the octogonal over the tortillas and cook for 30 seconds to warm them up.
To serve, place some of the fish inside the tortilla. Spoon a bit of piperade over the fish.
Roll the tortilla close and eat up. Yum!!!