Ingredients
4 orange roughy or red snapper fillets (6 ounces each)3 tablespoons all-purpose flour1 tablespoon butter1/2 cup reduced-sodium chicken broth2 tablespoons lime juice1 tablespoon minced fresh cilantro1 teaspoon grated lime zest1/2 teaspoon ground coriander1/4 teaspoon ground cumin
Preparation
Coat fish fillet with flour. In a large nonstick skillet, melt butter. Add fillets; cook over medium-high heat for 3 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same skillet, add the remaining ingredients; cook for 2-3 minutes or until heated through, stirring constantly. Serve over fillets.
