Broiled chili-Lime-crusted tilapia

Serves 4

2 tablespoons olive oil, plus more for the pan

Juice of 1 lime (about 2 tablespoons)

1 tablespoon cornstarch

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano, rubbed in your palm

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 fresh tilapia fillets


Lime wedges

Torn fresh cilantro leaves

Pico de Gallo (see below)

Place the oven rack in the top portion of the oven. Crack the oven door and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and lightly brush the foil with olive oil.

In a shallow dish, combine the olive oil, lime juice, cornstarch, chili powder, coriander, cumin, oregano, garlic powder, onion powder, salt, and pepper. Whisk to blend.

Dip both sides of each tilapia fillet into the spice mixture and use your fingers to coat evenly. Place the tilapia on the prepared baking sheet with the bottom facing up. Broil for 4 minutes, then carefully flip and cook for 4 to 5 minutes more, or until the fish flakes easily.

Serve with lime wedges and torn cilantro or top with a few spoonfuls of Pico de Gallo.

Pico de Gallo

Makes about 2 cups

3 plum (Roma) tomatoes, seeded

and diced

1/3 cup finely diced red onion

2 scallions, sliced

2 tablespoons chopped fresh


1 tablespoons minced jalapeño

1 teaspoon minced garlic

Juice of 1/2 lime

1 teaspoon olive oil

1/2 teaspoon kosher salt

In a medium bowl, combine the tomatoes, red onion, scallions, cilantro, jalapeño, and garlic. Add the lime juice and oil, season with the salt, and stir to combine.

Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Laurie McNamara, “Simply Scratch: 120 Wholesome Homemade Recipes Made Easy”