Lenten season is upon us, and it wouldn't be right if we didn't include at least one of our fish recipes. This is a standby in our house. This time, we left it plain, but we also like to top it with a good mango salsa or pico de gallo.
Tilapia is a pretty mild fish, so you really need to add some flavor to it. The fillets are also pretty small, so we do two per person. This recipe will be for four fillets, or 2 servings. Adjust as needed.
Here's what you need:
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
4 tilapia fillets
1 Tbsp olive oil
Scallions to garnish
Here's what you do:
Heat a skillet over medium heat and add the olive oil to heat it up.
Prepare your garish by slicing scallions on the diagonal.
Combine the chili powder, cumin and paprika.
Pat the fish dry with paper towels.
Rub with the spice mixture.
Place in the pan.
Let that cook for just about 2 minutes, until you see the fish start to turn white.
Flip and let it cook on the other side for another couple of minutes.
We paired ours with a simple brown rice and salad.