Pan-Seared White Fish With Thai Citrus Sauce

1. 1

   Make citrus sauce first. Roughly chop sections of lime, orange, and lemon and place in a bowl, reserving as much juice as possible. In a small bowl, whisk together Nama Shoyu or soy sauce, vinegar, honey, and water. Add chopped citrus and juices along with cilantro, peppers, scallions, and stir.

2. 2

   Saute tilapia (or white fish of choice) in skillet with 2 tbsp evoo until lightly browned on each side.

3. 3

   Serve with Quinoa or couscous, poor sauce over top of fish, carb, and vegetable of choice (snap peas or brussel sprouts).

* Per serving · 4 servings · Values may vary.

No additional tips available.