Spiced Fish With Cumin And Lime
11
- Prep Time15 min
- Total Time45 min
- Makes4 to 6 servings
(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)
Cumin and lime give the fish so much flavour! You can pan-fry the fish or grill it—whichever way you choose, you’ll come back for more.
Ingredients
700 g white fish fillets (halibut, haddock, cod or tilapia)
5 tbsp olive oil, divided
4 tbsp lime juice
3 garlic cloves, minced
1 1⁄2 tsp ground cumin
1 1⁄2 tsp sea salt
1 tsp smoked paprika
1 tsp pepper
Instructions
Place fish in a large shallow baking dish; pour 3 tbsp oil and the lime juice overtop. Add garlic, cumin, salt, paprika and pepper. Gently rub marinade all over fish to coat; let stand for 10 min.
Heat remaining oil in a medium skillet set over medium-high. Discard marinade. Cook, 2 fillets at a time and turning once, until golden-brown and crispy, about 5 min per side. Transfer to a plate; cover loosely with foil.
This recipe is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our complete taco feast.
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