Blackened Fish

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Next week (after Easter) I'll be able to eat meat again. Until then, I'm trying to use up the rest of the fish in my freezer.

It's been a long Lent. The first several weeks went by with hardly a wimper. Vegetables, pasta and fish were amazing, refreshing, and novel. These last two weeks? I'm about ready to kill the fatted calf. And she's cute.

But we're going out with a bang. This blackened fish is pretty good.

Blackened Fish
Recipe: City Wife Original (I'm sure it's in some cookbook somewhere, but I haven't read that cookbook so I'll claim it as my own).

Tilapia fillets
ground coriander, salt, pepper, garlic powder (to taste)
Juice from 1 lime
Fresh cilantro

Season fillets generously on both sides and sprinkle with lime juice. Put a little oil in a non-stick skillet on a high heat. Cook until the edges are opaque and flip 'em over. Cook another 2 minutes or so. When serving, sprinkle with fresh cilantro and additional lime juice.

I served it with turmeric rice and orange glazed stir fry vegetables.