Pil Pil is a simple Spanish seafood garlic, pepper and oil sauce originating from the Basque country. The popularity of this dish has spread throughout Spain and northern parts of Africa such as Morocco. The dish is usually made with fish or shrimp.
In this variation of the recipe, I used peanut oil, garlic, Serrano peppers, tomatoes and scallions. Tilapia was my choice of fish for this time around. Crusted bread to soak up the sauce accompanies this dish well.
Prep Time: 5 minutes
Cooking Time: 12 minutes
1lb. Tilapia Filets cut into 3 inch squares
Salt & Freshly Ground Pepper
1/2 Teaspoon Cayenne Pepper
1/4 Cup Peanut Oil
3 Garlic Cloves chopped
2 Medium Tomatoes chopped
2 Serrano Peppers sliced open but kept whole
3 Green Onions chopped
1 Tablespoon Italian Parsley chopped
Season the Tilapia with salt, freshly ground pepper and cayenne pepper. Set aside.
In a large skillet place the peanut oil over high heat. When the oil is hot and shimmering add the garlic. Saute the garlic until fragrant (about 30 seconds). Add the tomatoes and continue to saute the ingredients until the tomatoes are soft and the juices have combined with the oil (about 5 minutes). Toss in the Serrano peppers and let simmer for another 2 minutes. Add the seasoned Tilapia fillets to the pan to poach in the oil and tomato sauce. It takes only about 1-2 minutes on each side for the Tilapia to fully cook.
Once the fish is cooked remove the pan from the heat. Stir in green onions and serve while hot. Enjoy.