If you are fortunate enough to have any of these sweet and spicy fish filets left over, you can use them the next day for lunch in fish tacos. They can be eaten cold, or you can warm them in the microwave prior to assembling the tacos. Cool shredded lettuce and sharp cheddar cheese, topped with diced avocado would make a tasty combination. You might not even want any salsa on them, as the marinated dish may be flavorful enough on its own.

Plan on adding this fun fish dish to your menu sometime soon. Your family and guests will enjoy the refreshing taste and you will appreciate the ease of preparation.

 

INGREDIENTS

4 6-oz. tilapia loins/filets

1 orange, juiced

½ lime, juiced

1 tablespoon local honey

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

2 teaspoons low-sodium soy sauce

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon black pepper

Pinch of crushed red pepper flakes

Cooking spray

 

DIRECTIONS

Lightly spray a 9×13 baking dish with cooking spray.

Arrange tilapia loins/filets in a single layer and set aside.

Combine orange juice, lime juice, honey, olive oil, garlic, soy sauce, salt, cumin, pepper and red pepper flakes in a small bowl. Pour over tilapia and let marinate 15 minutes.

Preheat broiler.

Remove tilapia from the marinade and place in the prepared baking dish. Place baking dish with tilapia under the broiler and cook for 5 minutes per side, or until fish flakes and is done to your liking.

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Quick Tip:  NEVER recycle marinade that has been in contact with any kind of raw meat or seafood. It should be discarded after you are finished marinating. It is not intended to be eaten as part of the meal. There is a real danger of salmonella poisoning if you do this. While salmonella only makes most people very ill, it can be fatal to young children and the elderly.

Recipe and photo courtesy of Heather Scholten at Farmgirl Gourmet