For extra smoky flavor, after roasting, broil the peppers 2–4 minutes for darker char spots but watch closely to prevent burning., To easily peel peppers, place in a covered bowl or paper bag for 5–10 minutes to steam the skins., Jarred roasted red peppers can be used as a shortcut; drain and rinse them before using and adjust seasoning accordingly., Add a splash of warm water, broth, or saved pan juices to adjust sauce texture if needed., Stir in Greek yogurt or crème fraîche for a creamier sauce before serving., Roast or sauté garlic before blending if raw garlic flavor is too sharp., Season salt twice—once when roasting peppers and once after blending., Pat fish dry and ensure skillet is hot with oil before cooking to prevent sticking., Do not overcook tilapia; it should be opaque and flaky, about 3–4 minutes per side., Reheat sauce gently over low heat adding liquid if needed; avoid microwaving to prevent drying fish., Freeze sauce in portioned containers or ice cube trays for up to one month.