Makes 2 Servings
Macros: 216 Cal, Fat 12g, Carbs 3g, Fibre 1g, Protein 24g
1 tbsp Extra Virgin Olive Oil
1/2 Lime (juiced)
1 1/2 tsps Ginger (peeled and grated)
1 Garlic (cloves, minced)
1 tsp Turmeric (ground)
1/2 tsp Cumin (ground)
1/2 tsp Chili Powder
1/8 tsp Sea Salt
2 Tilapia Fillet (about 6 oz. each)
1 1/2 tsps Coconut Oil
In a small mixing bowl whisk together olive oil, lime juice, ginger, garlic, turmeric, cumin, chili powder and sea salt. Transfer the mixture to a zipper-lock bag.
Place fish fillets in the bag, press out the extra air and seal the bag. Using your hands massage the turmeric-ginger sauce onto each fillet. Let fish marinate for at least 15 minutes or for up to one hour.
Heat the coconut oil in a large skillet or frying pan over medium-high heat. Transfer the fillets from the bag to the pan and cook for 3 to 4 minutes per side until golden brown and crisp. (Note: You may need to cook the fillets in batches depending on the size of your pan.)
Transfer the fillets to a plate and season with additional salt if needed. Enjoy!
Extra Flavour: Serve with lemon, lime or orange wedges.
Likes it Spicy: Add cayenne pepper to the marinade to taste.
No Tilapia: Use any type of white fish fillet instead like cod, haddock, pickerel or orange roughy. Cooking times may vary depending on the thickness of the fillet.
Meal Prep: Combine the marinade and fish together in a bag and freeze for up to three months. Thaw before cooking.