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Lime-Cilantro Tilapia

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice

Directions

  • In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess.
  • In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  • To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Nutrition Facts
1 fillet with 2 tablespoons sauce: 198 calories, 5g fat (1g saturated fat), 83mg cholesterol, 398mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
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