Description
Tender white fish fillets are pan-seared and glazed with a bright chili lime sauce that is savory, citrusy, and just a little sweet. This quick seafood dinner comes together fast and tastes fresh, vibrant, and satisfying.
Ingredients
Scale
- 4 white fish fillets, about 6 ounces each, such as cod, mahi mahi, or tilapia
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 3 cloves garlic, finely minced
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, sliced for garnish
Instructions
- Preheat a large nonstick skillet over medium heat for 2 minutes.
- In a bowl, whisk together 1 tablespoon olive oil, lime juice, lime zest, honey, soy sauce, garlic, chili flakes, paprika, salt, and black pepper.
- Add the remaining 1 tablespoon olive oil to the skillet and swirl to coat.
- Pat the fish fillets dry, then spoon half of the chili lime mixture over them and let them sit for 10 minutes. Reserve the remaining mixture for glazing.
- Place the fish in the skillet and cook for 4 to 5 minutes on the first side.
- Flip carefully, spoon the reserved glaze over the fish, and cook for 3 to 4 minutes more, until the fish is opaque and flakes easily with a fork.
- Sprinkle with chopped cilantro, garnish with lime slices, and serve immediately.
Notes
- Pat the fish dry before cooking for the best sear.
- Do not marinate too long, because the lime juice can start changing the texture of the fish.
- Use fillets of similar thickness so they cook evenly.
- Serve with rice, roasted vegetables, salad, or warm tortillas.