Ancho Lime Fish Fillets
Developed by one of our Community Innovation program winners, Heidi Adcock! To create this medium heat, Tex-Mex flavoured seasoning, Heidi was inspired by the flavours of Mexico and a delicious, spiced meal she enjoyed there.
Perfectly Balance Your Plate
Serve with 1 cup rice or mashed potatoes and 2 cups leafy greens with 1 tbsp prepared Epicure Dressing, your choice.
1 tbsp Ancho Lime Rub
1 tbsp oil
1 lb (450 g) skinless, white fish fillets, such as cod, about 1" thick
Topping (optional): lime wedges
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- In Prep Bowl, whisk together rub and oil. Pat fish dry. Using Basting Brush, brush wet rub on both sides of fish. Place fish on Sheet Pan Liner.
- Bake 10–12 min or until fish flakes easily. Serve with lime wedges, if desired.
Per serving: Calories 130, Fat 4.5 g (Saturated 0.4 g, Trans 0 g), Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 1 g (Fibre 1 g, Sugars 0 g), Protein 20 g.