Cilantro Lime Tilapia

I have found that Tilapia and Salmon

are crazy easy fish to cook

but there is precious little you do to 

alter the fish itself.

Most of the variety in the dishes come from

the side you serve it with or a sauce.

My tried and true method of cooking

both fish is:

brush both sides with oil

(olive or grape seed)

salt and pepper

put under broiler set on low

cook for 8 minutes.

Perfect every time.

No need to flip, just sometimes 

I will turn the pan 1/2 a turn.

I have tried dusting the fish with some other

spices and that usually works nicely.

If I'm doing Mexican I'll dust it with

cumin, 

smokey paprika

or some chiplotle chili powder.

I think some Garam Masala

for Indian flavor would be good.

The only things I would stay away from 

would be the "leafy" dried spices.

I think they would burn.

I have found a new to me blog

that is proving to be a great source of ideas.

Food Faith Fitness

Here is the link to the recipe

http://www.foodfaithfitness.com/cilantro-time-tilapia/

Note:

I cooked the fish by my method

and Honey felt the lime was a bit over powering

so maybe cut it by half.

It's 

TILAPIA,

Shanna.

;)