I am all belly when it comes to fish this season. Of course, we’re in the Lenten season which means I am focusing more on getting it into my kitchen. However, we have become such better friends in the last few years! There was a time when I wouldn’t have imagined a flaky protein. I tend to be somewhat backwards in fish eating.
Sashimi? Of course.
Fish Carpaccio? Always.
Baked fish? Nope.
Essentially, I’m not a “cooked fish” gal. Everything above doesn’t smell and once you hand me a plate with smelly fish, I am out for the hills.
This recipe works so well for me. Although it is cooked, the lime juice leaves a citrus flavor reminding me of ceviche. Served along side with pan fried plantains and a side salad, we yearn for this light citrus dish. I hope that you find this to be the perfect edition to your busy week, your Lenten Friday, or simply for dinner, whenever!
- 1 tablespoon ghee, or other fat of choice
- 4 tilapia filets
- 1 handful (about 1 ounce) cilantro, chopped
- 1/4 cup lime juice
- 1/4 teaspoon coriander
- In a large skillet, heat the fat over medium heat. Season both sides of fish with salt and pepper. Sprinkle one side of the tilapia with half of the cilantro and gently pat allowing the herb to stick to the fish.
- Lay the cilantro sprinkled side face down into the skillet. While cooking, sprinkle the remaining cilantro on the top of the fish. Continue cooking for 3 minutes. While the fish is cooking, combine the coriander and lime juice and stir. Set aside.
- Carefully flip the fish over using a large spatula. Once flipped, pour the coriander lime juice over the fish and into the pan. Continue cooking for an additional 4 minutes.
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