Chili-Lime Fish Fillets

We have prepared many types of fish with this simple marinade, and it always turns out well. We usually cook thin fillets like flounder (or other fragile fish like cod) in a skillet, but swordfish or halibut steaks are delicious grilled.

Difficulty:

Easy!

Cost:

Moderate to Expensive

Serves:4people

Serving Size:4 ounces

Chili-Lime Fish Fillets

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is a quick, but very flavorful way to cook just about any type of fish. We also use this recipe to make fish tacos—just add corn tortillas and your favorite cole slaw.

• CourseMain Course
• CuisineUnspecified

Tools:measuring cups and spoons, large (10-inch) skillet (or grill)

	Prep Time
	5 minutes

Cook Time	Passive Time
4 minutes (minimum)	15 minutes

Prep Time 5 minutes

Cook Time Passive Time 4 minutes (minimum) 15 minutes

Difficulty: Easy! Cost: Moderate to Expensive Serves:4people Serving Size:4 ounces

Chili-Lime Fish Fillets Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a quick, but very flavorful way to cook just about any type of fish. We also use this recipe to make fish tacos—just add corn tortillas and your favorite cole slaw. CourseMain Course CuisineUnspecified Tools:measuring cups and spoons, large (10-inch) skillet (or grill) Prep Time 5 minutes Cook Time Passive Time 4 minutes (minimum) 15 minutes Prep Time 5 minutes Cook Time Passive Time 4 minutes (minimum) 15 minutes

Ingredients

Marinade:

• 1/2 lime or 1-1/2 tablespoons juice
• 2 tablespoons high heat cooking oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoons red pepper flakes

Fish:

• 1 pound fish fillets (flounder, cod, etc.)
• 1 tablespoons butter

Garnish:

• 1/2 lime

Servings: people

Units:MetricUS Imperial

Instructions

1. Squeeze juice from half a lime into a liquid measuring cup. Add other marinade ingredients and mix well.

   
2. Place fillets on a plate. Pour marinade on top, spreading to coat evenly. Turn fillets over several times to coat both sides. Cover and let stand 15 minutes.

   
3. Heat skillet over medium heat. Add butter and swirl around skillet to melt and coat bottom.
4. Place fish in the skillet and cook 2 minutes on each side (for thin fillets like flounder), or longer (for thick fillets like cod). Fish is done when it's opaque and comes apart with a fork.
5. Cut lime half into wedges or slices for garnish.

   

Recipe Notes

SERVING SUGGESTION:

• Serve with Corn on the Cob, zucchini, and Rebecca’s Guacamole.

VARIATION:

• Cook outdoors on the grill, if using a firm fish like swordfish or halibut.

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