Honey Lime Tilapia (df) - One Lovely Life. Honey Lime Tilapia – Good enough to convert any fish hater. Michael and I talk all the time about how being married and eating together has changed the foods we eat. For instance, I didn’t eat much in the way of potatoes, hardly ever bought red meat, and had NEVER cooked steak of any kind before we were married. Now, potatoes find their way into our menu once every week or two and one of my favorite meals we’ve discovered together is a sort of steak stir- fry.

Michael, on the other hand, never really ever ate fish. Not that he didn’t like fish, he just never really ate it. How To Make Sunny Side Up Eggs here. Now, he really likes tilapia and shrimp (he can’t get enough of our cajun fish sandwiches and shrimp po’boys).

Make and share this Applebee's Fiesta Lime Chicken Copycat Recipe recipe from Genius Kitchen. Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Vegan Fajitas. Best Marinade for Vegetable Fajitas. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe.

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With just a hint of lemon-lime, you'll love this Grilled Lemon Lime Pepper Chicken, marinated in olive oil overnight. It's tender and especially healthy! How To Cook Greens more.

Lime Marinade For Salmon

Because I love fish so much, and I’m always looking to expand our seafood recipe repertoire, I hunted down this REALLY easy method for cooking tilapia. After eating this for dinner, Michael said it was the best fish he’d ever eaten. Woo hoo! Now, I know it looks like fried fish. It isn’t. In fact, all the ingredients required for this dish are pretty healthy and straightforward. I even used whole wheat pastry flour for dredging the fish! Also, I found that it was a great balance of flavor and not too sweet.

I loved the combination of lime and honey. One of the beauties of fish is that it cooks very quickly. With only a little bit of preparation beforehand, this meal comes together in about 1. Seriously. You did read that right. I tried an experiment with the recipe, which originally called for marinating the fish about an hour ahead of time. I wondered if it would work to marinate it longer than that, so we cooked half the fish one night after about an hour of marinating time, and waited 2. I couldn’t tell any difference in texture, and the flavor was, if anything, better.

Because of that, you could easily mix up the marinade, pour it in a zip- top bag with the fish fillets and keep it in your freezer until you’re ready to eat it. You just pull it out of the freezer, pop it into the refrigerator for the day, and by dinner time, all you have to do is dredge it and cook it up. Easy- peasy! As for what to serve it with, we tried it with a simple squeeze of lime juice, and it was delicious. Or, you could certainly serve it with some peach salsa. I loved it! Like this recipe? You might also like: For the fish and marinade: 4 (4- 5oz) tilapia fillets (thawed if frozen)Juice and zest of 1 lime.

Tbsp olive oil. 1½ Tbsp honey½ tsp salt½ tsp pepper¼ tsp garlic powder. For dredging and cooking: ½c flour (I tried both white flour and whole wheat pastry flour with good results)¼ tsp salt¼ tsp pepper. Tbsp olive oil. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon- sized zip- top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 2. When ready to cook, combine flour with salt and pepper on a plate.

Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1- 2 Tbsp olive oil in a medium skillet over medium- high heat until shimmering. Cook fillets 2 at a time for 3- 4 minutes per side or until opaque and browned (this works best if you don't disturb the fish much while letting it cook).

Serve with lime wedges or peach salsa.*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws! Adapted from How Sweet Eats.