A simple fish dinner really doesn’t get easier than this. And it’s so easy, I couldn’t believe it. This was my husband’s idea for a meal on one of those nights we didn’t take anything out and had no clue what we wanted for dinner.
We have always had tilapia, and that’s what we made this meal with, but I want to start branching out to try new fish soon. I’m picky and don’t like a very fishy-tasting fish, but have been told to try cod next. No matter what fish you like, as long as it’s a light fish, this recipe should work with your choice of fish.
This recipe actually came about because we had bought some Zatarain’s brand cilantro-seasoned rice and wanted to try that. Since it had cilantro, Justin figured some type of fish would go well, so we just started cooking. In the end, this ended up using only a few ingredients to make a delicious, simple, quick meal.
Seriously, it’s so simple I only have one step-by-step photo to show. I guess I shouldn’t call it step-by-step then since there’s basically only one step!
Thaw your fish just a little bit, and add it to a warm pan with a bit of oil or butter to keep it from sticking. Squirt a bit of lime juice on the fish and sprinkle with cilantro.
Cook for a few minutes on each side until the fish is done. Serve with some rice and pico de gallo.
- 2 fish fillets
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp cilantro
Thaw fish according to package
In a medium skillet add olive oil until warmed
Place fish in pan and pour lime juice on top
Sprinkle with cilantro
Cook until fish is done, turning at least once
Serve with pico de gallo or cilantro-flavored rice
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