Broiled Cumin-Lime Fish

Broiled Cumin-Lime Fish (A Seat at the Table)

Raise your hand if you never have problems getting dinner on the table on a weeknight… If you hand is raised, please leave a message and tell me how you always find the time, energy, motivation and ingredients to get a healthy, delicious meal on the table.  We all want to know.  Weeknights are always busy, but with a few recipes like this one, they become a little more manageable.

Fish dinners are great for weeknights.  I know they seem fussy, but in reality, fish cooks up extremely quickly so you can enjoy a fancy dinner and day of the week.  And we’re supposed to get at least two servings a fish per week, so you can add this in to your weekly rotation.  I used tilapia for this, but go for whatever white fish looks good to you.  You can buy your fish fresh from the store (and use it with one or two days), or you can buy frozen fish and set it in the fridge to thaw the night before using.

I served this with Beans and Rice, and Asian Cabbage Slaw.

Broiled Cumin-Lime FishBroiled Cumin-Lime Fish (A Seat at the Table)

Serves 4-6

Adapted from Ambitious Kitchen

  • 1 pkg tilapia (mine was about 1.8 lbs)
  • 2 Tbsp olive oil
  • 2 limes, juiced
  • 4 tsp honey
  • 4 garlic cloves, minced
  • 1 Tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp red pepper flakes
  • salt and pepper, to taste

Cut the fish into large bite size pieces (nugget size, if you will), and place in a large ziploc bag.  Add the remaining ingredients to the bag, seal and give a good toss, making sure all the fish is equally coated.  Let marinade for about 20 minutes.Broiled Cumin-Lime Fish dinner (A Seat at the Table)

Turn your oven on Broil High.  Pour the fish and marinade out onto a large pan, making sure it makes just a single layer.  Broil the fish for about 15-20 minutes, or until the fish is beginning to brown and the thickest piece is fork tender (it should flake easily when touched with a fork).  Serve immediately.

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