I made this fish with the stuff poblano's from this site. They were a great complement to each other and my friend's raved about both! I didn't change a thing.
Pan-Seared Tilapia with Mojo
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Amount per serving
- Calories: 204
- Calories from fat: 25%
- Fat: 5.6g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1g
- Protein: 30.1g
- Carbohydrate: 6.9g
- Fiber: 0.6g
- Cholesterol: 52mg
- Iron: 0.9mg
- Sodium: 533mg
- Calcium: 60mg
- 1 tablespoon olive oil, divided
- 4 garlic cloves, thinly sliced
- 1/4 cup water
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons ground cumin, divided
- 3/4 teaspoon salt, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground red pepper
- Olive oil cooking spray
- 4 (6-ounce) tilapia fillets or other mild white fish
- 4 lime slices
- Preheat oven to 400°.
- Heat 2 teaspoons oil in a small saucepan over medium-high heat. Add garlic; saute 2 minutes. Stir in water, lime juice, 1/2 teaspoon cumin, and 1/4 teaspoon salt; simmer 1 minute. Remove from heat; set aside.
- Combine 1 teaspoon cumin, 1/2 teaspoon salt, flour, and red pepper in a shallow dish. Lightly coat fillets with cooking spray; dredge in flour mixture.
- Heat 1 teaspoon oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add fillets; cook 2 minutes on each side or until lightly browned. Remove from heat. Spoon lime mixture evenly over fillets; transfer skillet to oven and bake 5 minutes or until fish flakes easily when tested with a fork. Serve with lime slices.
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