- 1 – 1 ½ lbs flaky white fish (I used frozen barramundi, but tilapia, red snapper, or cod will work well)
- 1 ½ tsp chili powder
- 1 ½ tsp oregano
- ½ tsp cumin
- 4 tablespoons olive oil
- salt and pepper
Corn and Black Bean Quinoa Salad
- Combine chili powder, oregano, cumin, olive oil, salt and pepper in bowl. Pat dry each fish fillet and gently brush marinade on both sides.
- Heat a nonstick skillet over medium high heat. Gently lay fish into skillet and let cook for about 4-5 minutes or until bottom of fish is white. Carefully flip over fish and continue to cook for another 3-4 minutes or until fish is translucent and flaky. Cooking time depends on thickness of fish so keep an eye on it and test for doneness.
- Before taking fish out of pan, squeeze fresh lime juice over fillets. Serve with Quinoa, Black Bean and Corn salad.
Inspired by In Good Taste