PA Baker
Master Chef
1 1/2 pounds fish fillets (I always use a mild white fish, often tilapia)
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
Lime juice (I use a whole lime because I like it extra "limey")
1/4 teaspoon crushed red hot pepper
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worcestershire sauce. Marinate fillets 30 minutes to 1 hour in a zip bag.
Cook fish in frying pan on medium heat until it flakes easily with fork.
I usually saute some onions and peppers and also top with some or all of the following: shredded cabbage or lettuce, tomatoes, cheese, avocado, and tomato.
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
Lime juice (I use a whole lime because I like it extra "limey")
1/4 teaspoon crushed red hot pepper
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worcestershire sauce. Marinate fillets 30 minutes to 1 hour in a zip bag.
Cook fish in frying pan on medium heat until it flakes easily with fork.
I usually saute some onions and peppers and also top with some or all of the following: shredded cabbage or lettuce, tomatoes, cheese, avocado, and tomato.