Seasoned white fish. I have been wracking my brain for a couple of days now trying to come up with a better name for this recipe. As you can see, I still have not thought of anything so I’m going to leave it generic for now and just call it that. I have made this several times now; it’s slowly becoming my go-to fish recipe when I’m not cooking salmon.
This recipe calls for 1 pound of fish that you will either pan-sear, bake, or grill. I have made this recipe all three ways and I seriously don’t have a preference. Since the weather is nice almost year-round in Los Angeles, I tend to use my grill for this. When it comes to the fish, this will work well with almost any mild white fish. Some options are: tilapia, cod, haddock, swai, pollock or sole. If you’re feeling a little lost, Cooking Light has a good article about choosing the right fish to cook with. While I usually use tilapia, for the pictures you see in this particular blog post I used swai. If you’re wondering why it’s because swai just happened to be on sale.
- 2 tbsp oil
- 3 tbsp lime juice
- 1 tbsp cumin
- 1½ tsp paprika
- 1 tsp salt
- 3 garlic cloves, minced
- ¼ cup fresh cilantro
- 1 lb white fish
- Mix all ingredients together except fish.
- Pan-cook: Lightly grease pan with cooking spray. Add fish to pan. Pour marinade on top. Cook over medium heat until done, approximately 15-20 min. Flip once about half way through.
- Bake/Grill:Add fish to a large plastic bag. Pour marinade on top and turn to make sure all the fish is covered. Marinate 30 minutes. Discard marinade and grill or bake (at 375 for 15-20 min).