- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin, divided
- 4 tilapia fillets (6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons minced fresh cilantro
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- To the same pan, add broth, cilantro, lime peel, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Lime-Cilantro Tilapia
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"We loved this...I served with some buttered noodles and Kale This is how I will cook my Tilapia from now on"
"Loved the flavor! I really couldn't get the sauce to thicken but was still great on the fish, which seemed to soak it up."
"My whole family loved it. It's an easy recipe that is nice and light - perfect for warm weather."