Cumin Pan-Seared Tilapia
Cumin Pan-Seared Tilapia with Honey Lime Coleslaw
Spring is officially here tomorrow, and this fish dish is perfect for the warmer weather. It’s light, flaky, and of course, delicious. Add some chips and guacamole for an appetizer and you’ve got yourself a quick, healthy crowd-pleaser for Fish Fry-day!
Servings: 4
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy
Ingredients:
Tilapia
1 ½ teaspoons smoked paprika
1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 drop Cumin oil
¼ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon dried oregano
1 pound tilapia fillets
1 tablespoon olive oil
Honey Lime Coleslaw
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 cup shredded carrots
1 thinly sliced red bell pepper
½ cup sliced green onions
2 tablespoons lime juice
1 tablespoon honey
1 small clove garlic, minced
2 tablespoons olive oil
¼ cup cilantro, finely shopped
1 toothpick Cumin oil
Instructions:
Toss cabbage, carrots, peppers, cilantro and onions together in a large bowl.
In a separate bowl whisk together lime juice, honey, minced garlic, olive oil, and one toothpick of Cumin oil.
Slowly add the dressing to the tossed vegetables and mix until combined. Set aside.
Combine paprika, brown sugar, garlic powder, onion powder, salt, Cumin oil, chili powder, black pepper, and oregano in a small bowl.
Spoon seasoning onto the fish fillets, evenly covering both sides.
Heat olive oil in a large sauté pan or a cast iron skillet on medium heat. Add seasoned fish to the pan, and cook each side for two to three minutes.
Serve fish with coleslaw.
Tips:
Don't overcook the fish