1 TBL chili powder (ancho for mild and chipotle for spicy)
1 lime, juiced and zested
Salt and pepper to taste
2 TBL canola oil
This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve it with a Southwestern Pilaf. I’ll post that recipe as well.