Cilantro-Lime Tilapia
Spicy Jicama-Cucumber Salad
Ingredients
- 4 Tbsp olive oil
- 3 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- 1 tsp ground cumin
- ¼ tsp salt
- 2 cloves garlic, minced
- 6 (6-oz) tilapia fillets
Instructions
- Whisk together oil, lime juice, cilantro, cumin, salt, and garlic in a large zip-top plastic bag. Add fish; seal bag, and turn to coat. Let stand 20 minutes.
- Remove fish from marinade; discard marinade. Cook fish, in batches, in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 2 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- 2 tsp honey
- 1 tsp crushed red pepper (see Note)
- ½ tsp salt
- 1 small jicama, peeled and cut into matchstick pieces
- 1 English cucumber, thinly sliced
Side Dish Instructions
- Whisk together lime juice, oil, honey, red pepper, and salt in a large bowl. Add jicama and cucumber; toss.
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