1/1 Photo of Cilantro Lime Fish
Vino Girl's Note:
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).
My Private Note
Units: US | Metric
- 2 lbs cod fish fillets (4 fillets) or 2 lbs flounder fillets (4 fillets)
- 1/4 teaspoon pepper
- 1 tablespoon dried onion flakes
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh cilantro or 1/4 cup fresh parsley, minced
- 2 limes, thinly sliced
- 2 tablespoons margarine, melted
- 1Preheat oven to 375°F.
- 2Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
- 3In a saucepan, saute onion and garlic in oil; stir in cumin.
- 4Spoon over fillets; sprinkle with cilantro.
- 5Place lime slices over each; drizzle with margarine.
- 6Fold foil around fish and seal tightly; place on a baking sheet.
- 7Bake for 35-40 minutes or until fish flakes easily with a fork.
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Nutritional Facts for Cilantro Lime Fish
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 142.8
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.8 g
- Cholesterol 48.8 mg
- Sodium 96.0 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.5 g
- Sugars 0.5 g
- Protein 20.5 g