- 4 (6 ounce) fillets orange roughy or red snapper
- 3 tablespoons all-purpose flour
- 1 tablespoon butter or stick margarine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lime juice
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated lime peel
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Coat fish fillet with flour. In a large nonstick skillet, melt butter. Add fillets; cook over medium-high heat for 3 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same skillet, add the remaining ingredients; cook for 2-3 minutes or until heated through, stirring constantly. Serve over fillets.