by Erin McNelis


I bought a bag of limes last week at the grocery store because I thought they would look pretty in a glass bowl I have. They did look pretty, nestled in between a few clementines we hadn’t yet eaten. It brought a little color into the kitchen, and this gray time of year can always use a little color.

But that wasn’t enough. I needed to use them for something besides beauty, because while beauty should be use enough, I am severely practical when it comes to edibles. I needed a way to consume at least some of them.

That is how I discovered Cilantro Lime Fish from The dish blends some of my family’s favorite flavors, including onions and cumin, and the method is easy. All the ingredients are combined in a foil packet and cooked in the oven. No messy fish cleanup makes for an enjoyable meal.

The only change to the recipe that I made was that I used fresh onion instead of the dried onion flakes it called for. It may seem like a lot of cumin and a lot of lime, but the mixture combined with the taste of the flounder perfectly, and the cilantro gave it just the right kick of flavor. I served this with green beans and rice on the side.

Cilantro Lime Fish, from


  • 2 lbs. cod fish fillets (4 fillets) or 2 lbs. flounder fillets (4 fillets)
  • ¼ tsp pepper
  • 1 Tbsp dried onion flakes
  • 1 garlic clove, minced
  • 1 Tbsp olive oil
  • 1 ½ tsp ground cumin
  • ¼ c fresh cilantro or ¼ c fresh parsley, minced
  • 2 limes, thinly sliced
  • 2 Tbsp margarine or butter, melted


1. Preheat the oven to 375 degrees F.
2. Place each fillet on a piece of heavy duty foil; sprinkle with pepper.
3. In a saucepan, sauté onion and garlic in oil; stir in cumin.
4. Spoon over fillets; sprinkle with cilantro.
5. Place lime slices over each; drizzle with margarine or butter.

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By |2021-08-02T15:03:31-04:00November 18th, 2014|Food & Drink|

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