Cumin Pan Seared Tilapia with Honey Lime Coleslaw

Coming up with weeknight dinners can be exhausting. This pan-seared tilapia is fresh, healthy, and easy to make on your busiest of days. Don't worry if you're not a big fan of Cumin—this recipe does not taste like taco seasoning. The Cumin essential oil is used in perfect subtlety within the flavors of the spice-crusted fish and bright slaw.


Ingredients
1 ½ teaspoons smoked paprika
1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 drop Cumin oil
¼ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon dried oregano
1 pound tilapia fillets
1 tablespoon olive oil


Honey Lime Coleslaw
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 cup shredded carrots
1 thinly sliced red bell pepper
½ cup sliced green onions
2 tablespoons lime juice
1 tablespoon honey
1 small clove garlic, minced
2 tablespoons olive oil
¼ cup cilantro, finely shopped
1 toothpick Cumin oil


Instructions
Toss cabbage, carrots, peppers, cilantro and onions together in a large bowl.
In a separate bowl whisk together lime juice, honey, minced garlic, olive oil, and one toothpick of Cumin oil.
Slowly add the dressing to the tossed vegetables and mix until combined. Set aside.
Combine paprika, brown sugar, garlic powder, onion powder, salt, Cumin oil, chili powder, black pepper, and oregano in a small bowl.
Spoon seasoning onto the fish fillets, evenly covering both sides.
Heat olive oil in a large sauté pan or a cast iron skillet on medium heat. Add seasoned fish to the pan, and cook each side for two to three minutes.
Serve fish with coleslaw.



dōTERRA essential oils can be purchased through me, you can buy them online via my affiliate link or get in touch if you would prefer to get wholesale prices like I do → there's a handy form on the front page of my blog oilswithfrance.com to contact me.


Print this recipe