Cilantro Lime Whitefish

Cilantro Lime Whitefish

Flaky whitefish fillets brighten up with fresh cilantro, lime juice, and garlic in under 20 minutes.

Total 32 min Makes 4 servings Calories 220/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

This light dinner pairs mild, tender whitefish with a tangy cilantro-lime marinade that doubles as a finishing sauce. A quick sear or bake locks in moisture while the citrus keeps flavors fresh and clean, making it a good weeknight option that pairs well with rice or a simple salad.

Ingredients

  • 4 whitefish fillets (about 6 ounces each, such as tilapia or cod)
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 3 cloves garlic, minced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 lime, cut into wedges, for serving

Method

  1. In a small bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, chopped cilantro, cumin, salt, and pepper.

  2. Place the whitefish fillets in a shallow dish and pour half of the cilantro-lime mixture over them, turning to coat. Reserve the remaining mixture for serving.

  3. Let the fish marinate at room temperature, covered.

  4. Heat a 9-inch nonstick or cast iron skillet over medium heat and add a drizzle of olive oil.

  5. Remove the fillets from the marinade, letting excess drip off, and place them in the hot skillet.

  6. Cook the fish undisturbed until the underside is golden and opaque about halfway through, 4 minutes.

  7. Flip the fillets carefully and cook until the fish flakes easily with a fork and reaches an internal temperature of 145°F, about 4 minutes more.

  8. Transfer the fillets to plates and spoon the reserved cilantro-lime mixture over the top.

  9. Serve immediately with lime wedges on the side.

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    Cilantro Lime Whitefish

    This light dinner pairs mild, tender whitefish with a tangy cilantro-lime marinade that doubles as a finishing sauce. A quick sear or bake locks in moisture while the citrus keeps flavors fresh and clean, making it a good weeknight option that pairs well with rice or a simple salad.

    32 min 4 servings 220 cal

    Ingredients

    • 4 whitefish fillets (about 6 ounces each, such as tilapia or cod)
    • 3 tablespoons olive oil
    • 3 tablespoons lime juice, freshly squeezed
    • 1 teaspoon lime zest
    • 3 cloves garlic, minced
    • 1/3 cup fresh cilantro, chopped
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a small bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, chopped cilantro, cumin, salt, and pepper.

    2. 2

      Place the whitefish fillets in a shallow dish and pour half of the cilantro-lime mixture over them, turning to coat. Reserve the remaining mixture for serving.

    3. 3

      Let the fish marinate at room temperature, covered.

    4. 4

      Heat a 9-inch nonstick or cast iron skillet over medium heat and add a drizzle of olive oil.

    5. 5

      Remove the fillets from the marinade, letting excess drip off, and place them in the hot skillet.

    6. 6

      Cook the fish undisturbed until the underside is golden and opaque about halfway through, 4 minutes.

    7. 7

      Flip the fillets carefully and cook until the fish flakes easily with a fork and reaches an internal temperature of 145°F, about 4 minutes more.

    8. 8

      Transfer the fillets to plates and spoon the reserved cilantro-lime mixture over the top.

    9. 9

      Serve immediately with lime wedges on the side.