Cilantro Lime Fish

READY IN: 55mins
Recipe by Vino Girl

This is a good one for those of us who love lime, since that is the predominant flavor here. Use cod, flounder, or any firm white fish for this. I used Tilapia, and in place of the dried onion I used fresh. I served it with Mexican Tomato Rice and Beans. From Taste of Home's Quick Cooking (September/October 1999).

Top Review by amensista

My son gave it 5 stars and says it's GREAT FOOD! My husband gave it a 3. My daughter said she loved it also. I think the cook time was a bit long. But that could be the size of my fillets. I don't know that I'll ever make it again, but it was all eaten. I took the advice of the other raters and used lime juice only. I would suggest patting the fish dry and letting the only liquid be the lime juice when baking it.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
  3. In a saucepan, saute onion and garlic in oil; stir in cumin.
  4. Spoon over fillets; sprinkle with cilantro.
  5. Place lime slices over each; drizzle with margarine.
  6. Fold foil around fish and seal tightly; place on a baking sheet.
  7. Bake for 35-40 minutes or until fish flakes easily with a fork.

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