Spiced Fish With Cumin And Lime
12
- 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 taco feast.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
