Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 1.5 teaspoons ground cardamom, 1 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 0.5 teaspoon garlic powder, 0.75 teaspoon salt, and 0.25 teaspoon black pepper to create the spice rub.

2. 2

   Pat dry 4 (150-gram each) white fish fillets with paper towels, then evenly coat both sides of each fillet with the prepared spice rub.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then carefully place the spiced fish fillets into the hot pan.

4. 4

   Sear the fish for 3 to 4 minutes per side, or until it is golden brown and cooked through, ensuring an internal temperature of 145°F (63°C).

5. 5

   While the fish sears, quickly sauté 0.5 medium thinly sliced red onion and 1 small thinly sliced bell pepper in a separate small pan with a touch of oil for 3-4 minutes until slightly softened.

6. 6

   Remove the seared fish from the pan and let it rest on a plate, then deglaze the skillet with 3 tablespoons of bitter orange juice, scraping up any browned bits from the bottom.

7. 7

   Return the cooked fish to the skillet, spoon the bitter orange sauce over the fillets, and garnish with 0.25 cup fresh chopped cilantro and the sautéed vegetables before serving.