Ingredients
1/3 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground cumin, divided4 tilapia fillets (6 ounces each)1 tablespoon olive oil1/2 cup reduced-sodium chicken broth2 tablespoons minced fresh cilantro1 teaspoon grated lime zest2 tablespoons lime juice
Preparation
In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
