Spiced Tilapia with Roasted Pepper-Tomatillo Sauce and Cumin and Mexican Oregano Barley Pilaf

We had tilapia a few weeks ago and I can't get it out of my mind. It is a great, fresh tasting, light fish which flakes up really nicely and seems to absorb flavors well. I've put it with a simple barley pilaf here, which I sexed up with some cumin and Mexican oregano. The sauce has a nice zip and tang to it to bring it all together. I WISH I had a lime to squeeze over the top of this just before serving. I will next time I make it.

SAUCE
1 large red bell pepper
2 teaspoons canola oil
1 cup tomatillo, finely chopped
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons cilantro, chopped
1 teaspoon rice vinegar
1 teaspoon honey

TILAPIA
2 tablespoons flour
2 teaspoons chili powder
½ teaspoon dried oregano
¼ teaspoon ground cumin
4x6 ounces tilapia fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons canola oil
sprigs cilantro, optional

Preheat broiler.

To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into chunks.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.

To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.

Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired.

Barley Pilaf

1/2 onion, chopped
2 cloves garlic chopped
200g barley wheat
2/3 quart chicken stock
2 tablespoons Mexican oregano
1 1/2 tablespoons cumin
salt and pepper, to taste

In a medium saucepan, sweat the onions and garlic in a small amount of stock until the onions are translucent. Add the oregano and cumin.

Add the barley and remaining stock. Bring the liquid to the boil and over the pot tightly

Cook in a 350F oven until the barley is tender and has absorbed all of the liquid, about 45 minutes. Season to taste with salt and pepper.