Home cooks love fish because it is flavorful and often simple to prepare. Fish also does not take too long to cook, making it a perfect meal for busy professionals or families.
The following recipe for “Broiled Chili-Lime Crusted Tilapia” from Laurie McNamara’s “Simply Scratch: 120 Wholesome Homemade Recipes Made Easy” (Avery) checks all the boxes, as it’s flavorful, easily prepared and cooks in roughly 20 minutes or less.
Ingredients: Serves four
2 tablespoons olive oil, plus more for the pan
Juice of 1 lime (about 2 tablespoons)
1 tablespoon cornstarch
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, rubbed in your palm
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
4 fresh tilapia fillets
Torn fresh cilantro leaves
Pico de Gallo
Place the oven rack in the top portion of the oven. Crack the oven door and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and lightly brush the foil with olive oil.
In a shallow dish, combine the olive oil, lime juice, cornstarch, chili powder, coriander, cumin, oregano, garlic powder, onion powder, salt, and pepper. Whisk to blend.
Dip both sides of each tilapia fillet into the spice mixture and use your fingers to coat evenly. Place the tilapia on the prepared baking sheet with the bottom facing up. Broil for 4 minutes, then carefully flip and cook for 4 to 5 minutes more, or until the fish flakes easily.
Serve with lime wedges and torn cilantro or top with a few spoonfuls of Pico de Gallo.
Pico de Gallo
Instructions: Makes about 2 cups
3 plum (Roma) tomatoes, seeded
1⁄3 cup finely diced red onion
2 scallions, sliced
2 tablespoons chopped fresh
1 tablespoons minced jalapeño
1 teaspoon minced garlic
Juice of 1⁄2 lime
1 teaspoon olive oil
1⁄2 teaspoon kosher salt
In a medium bowl, combine the tomatoes, red onion, scallions, cilantro, jalapeño, and garlic. Add the lime juice and oil, season with the salt, and stir to combine.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Robert Mondavi “Napa Valley” Fume Blanc
Robert Mondavi Winery — California
Traditionally, when you are serving fish you want to pair it with a white wine, so we went with this popular sauvignon blanc from Robert Mondavi. It provides a crisp taste of pear, mango and lemon that pairs well with the spice from this dish.
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