Spiced Tilapia with Roasted Pepper Tomatillo Sauce

Ingredients
Sauce
-1 large red bell pepper
-2 teaspoons canola oil
-1 cup finely chopped tomatillo
-1/4 teaspoon salt
-1 garlic clove, minced
-2 tablespoons chopped fresh cilantro
-1 teaspoon rice vinegar
-1 teaspoon honey
Fish
-2 tablespoons flour
-2 teaspoons chili powder
-1/2 teaspoons dried oregano
-1/4 teaspoon ground cumin
-4 tilapia fillets
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-2 teaspoons canola oil

Preparation
1. Preheat broiler
2. 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.
3. 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 centerpiece 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.
4. 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.