Servings: 4
Ingredients
- 1 lb. White fish, skinless, boneless (Mahi-Mahi, Snapper, Halibut, Sea Bass)
- 1 large onion, thinly sliced
- 1 Green Bell Pepper, sliced into strips
- 1 Red Bell Pepper, sliced into strips
- 1 Yellow Bell Pepper, sliced into strips
- ½ Jalapeño Chili Pepper, seeded and finely chopped (optional)
- 2 tsp. cilantro leaves only, finely chopped
- 2 Tbsp. Chef Merito® Lime Juice
- 1 Tbsp. Chef Merito® Fajitas Seasoning
- 1 Tbsp. Chef Merito® Garlic Salt
- Optional: Tortillas
Marinade
- 2 Tbsp. Chef Merito® Lime Juice
- 2 Tbsp. orange juice, fresh squeezed
- 2 cloves garlic, peeled, finely chopped
Preparation
- Place the fish in a resealable food storage bag. Combine all marinade ingredients and coat the fish thoroughly. Seal and refrigerate for 1 to 2 hours.
- Preheat a large skillet on medium-high heat. Add 2 Tbsp. Chef Merito® Lime Juice to the pan.
- Add the peppers and onion to the pan, cooking for 5 minutes, stirring occasionally.
- Add the marinated fish and season with Chef Merito® Fajitas Seasoning and Chef Merito® Garlic Salt.
- Sauté until the fish reaches the desired doneness, then remove from the pan and serve immediately with tortillas, if desired.