4 (4-5oz) tilapia fillets (thawed if frozen)

Juice and zest of 1 lime

1 T. olive oil

1 1/2 T. honey

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

 

½ C. flour

1/4 tsp. salt

1/4 tsp. pepper

1-2 T. olive oil

 

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate for 45 minutes. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 T. olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Serve with lime wedges.