Cumin dusted tilapia with our Chili & Cilantro Organic Dip will bring unexpected flavor to your weeknight dinner routine.
1 jar Robert Rothschild Farm Chili & Cilantro Dip
4 Tilapia fillets
1 Tbsp. Olive oil
4 Tbsp. White wine
2 Tbsp. Honey
2 Tsp. Cumin
1 Tsp. Salt
1 Lime, juiced
Heat oil over a large skillet. Sprinkle each fillet with cumin and salt. Place fillet seasoned side down onto hot oil, season the second side of the tilapia. Cook filets 2-3 minutes or just until fish begins to flake easily. Turn fish over and cook the second side for another 2-3 minutes. Meanwhile, combine Chili & Cilantro Dip, wine and honey. Cook over medium low heat, stirring occasionally. Sauce will thicken as it cooks. To serve, sprinkle lime juice over fillets. Serve with sauce.
Recipe and image by Tanya Schroeder at, www.lemonsforlulu.com.