Tequila- Lime Tilapia With Warm Tomato Salsa

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   1. To marinade the fish, place in a shallow pan and sprinkle with spices and chopped cilantro and diced tomato. Squeeze lime juice over the fish and pour in the tequila. Cover with plastic wrap and spoon marinade over fish every half hour or so for 2 hours. Make sure to refrigerate the fish in between bastings.

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   2. Melt butter in a frying pan and gently sautee the onions until they are soft and golden brown. Toss the onions in the pan until they form an even, uniform layer on the bottom of the pan. Increase heat to high.

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   3. Remove the fish from the marinade and lay over the onions, and pour in about 1/3 of the marinade. Cover the fish.

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   4. Remove the tomato from the marinade and heat in a separate pan just long enough to heat it up and kill any microbes or parasites. Food poisoning ain't fun.

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   5. After 2 minutes, turn the tilapia over. Add more marinade and cover for another 2 minutes.

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   6. When the fish is cooked through, scoop the filets up with as much onion as possible and serve over spanish rice. Garnish the filets with the tomato salsa.

* Per serving · 4 servings · Values may vary.

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