We were recently snowed-in and could not access our outdoor grill so we defrosted some frozen tilapia fillets and cranked up the broiler. The citrus and smoke flavors in this sauce reminded us of summer!
(modification of recipe originally from Cooking Light)
Serves 4
- 4 (6-ounce) tilapia fillets (defrosted if using frozen fillets)
- ½ cup fresh orange juice (approximately 1 large orange)
- 3 tablespoons fresh lime juice (approximately 2 large juicy limes)
- 1 tablespoon brown sugar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Bragg’s Liquid Aminos (or reduced sodium soy sauce)
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground red/cayenne pepper
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
Arrange tilapia in a single layer on a small foil lined sheet pan (we use quarter-sheet pans which are about 9 inches by 13 inches, but you can use any other shallow similar sized pan which is able to be used under a broiler). Combine orange juice and next 9 ingredients (orange juice through garlic) in a small bowl; pour over fish. Let stand for 15 minutes (don’t let it sit too much longer).
Preheat broiler.
If there are any garlic pieces on top of the fish, brush them off into the sauce so they do not burn. Sprinkle the tilapia with paprika; broil for 15 minutes or until desired degree of doneness (we use the 2nd rack from the top which is about 6 inches from the broiler). Drizzle citrus sauce from the pan over the fish.
Nutritional Info/ Serving: Calories 225, Fat 7 g, Protein 35 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving: 1.5 Red, 1 tsp
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