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
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).