Ingredients :
For the fish and marinade:
4 (4-5oz) fish fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1½ Tbsp honey
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
For dredging and cooking:
½ c flour
¼ tsp salt
¼ tsp pepper
1-2 Tbsp olive oil
4 (4-5oz) fish fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1½ Tbsp honey
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
For dredging and cooking:
½ c flour
¼ tsp salt
¼ tsp pepper
1-2 Tbsp olive oil
Directions :
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 24 hours*.
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).
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 24 hours*.
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).
