Trinidadian Lime Thyme Fish
Transport your taste buds to the sun-soaked shores of the Caribbean with Trinidadian Lime Thyme Fish, a dish brimming with bold, zesty flavors. This recipe takes tender white fish fillets—snapper, tilapia, or grouper—and marinates them in a vibrant blend of lime juice, fresh thyme, and garlic, creating a citrusy, herbaceous base. Lightly coated in a spiced flour mixture with touches of cumin and paprika, the fish is then pan-fried to golden perfection. A topping of sautéed scallions and optional Scotch bonnet pepper adds a spicy, aromatic flair. Ready in just 30 minutes, this quick and easy Caribbean fish recipe is perfect for weeknight dinners or tropical-themed gatherings. Serve with lime wedges for a bright finishing touch and enjoy the irresistible fusion of tangy, aromatic, and lightly spicy flavors.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (snapper, tilapia, or grouper)
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 2 teaspoons fresh thyme leaves
- 3 garlic cloves, minced
- 2 scallions, chopped
- 0.5 Scotch bonnet pepper, finely chopped (optional)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil (for frying)
- 4 lime wedges (for serving)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
In a small bowl, mix lime juice, lime zest, fresh thyme leaves, and minced garlic to create a marinade.
Place the fish fillets in a shallow dish and pour the marinade over them. Let them sit for 10 minutes to absorb the flavors.
While the fish is marinating, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
In a separate bowl, combine all-purpose flour, ground cumin, paprika, salt, and black pepper.
Remove the fish fillets from the marinade and lightly dredge them in the flour mixture to coat both sides.
Carefully place the coated fillets in the hot skillet and fry for 3-4 minutes on each side, until they are golden brown and cooked through. Avoid overcrowding the pan—cook in batches if necessary.
Once the fish is cooked, transfer it to a plate lined with paper towels to drain any excess oil.
In the same skillet (wipe any excess oil if needed), add the chopped scallions and Scotch bonnet pepper (if using) and sauté for 1-2 minutes until fragrant.
Serve the fish immediately, garnished with the sautéed scallions and peppers, alongside lime wedges for extra zing.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.4 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
