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

1/2c flour
1/4 tsp. salt
1/4 tsp. pepper
1-2 T. olive oil

2 tsp. salt
2 tsp. paprika
1 ½ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sugar
¼ tsp. cayenne
¼ tsp. oregano
4 medium potatoes, washed and left unpeeled.

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.

Combine all spices in a bowl. Slice potatoes into 1/2 inch thick slices. Toss with spices and 1-2 T. olive oil. Stir to coat well. Spread fries across a baking sheet sprayed with nonstick spray. (If using all four potatoes at once, you will need two baking sheets). Bake at 400 degrees 15-25 minutes (depending on how crispy you like them). If you remember, toss potatoes halfway through the cook time.