Cilantro-Chipotle Tilapia

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chipotle Peppers In Adobo Sauce

  Embasa

  1 tbsp or 16g

• Water

  Plain, clean water

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tilapia

  Fish, raw

  24 oz or 680g

Directions

1. Position an oven rack 3 to 4 inches from the broiler element and preheat the broiler. Line the broiler-pan rack with foil and lightly oil it.
2. In a blender, combine the cilantro, vegetable oil, chopped chipotle chiles with a spoonful of the adobo sauce, water, and cumin. Blend until smooth and season to taste with salt and black pepper.
3. Pat the tilapia dry, separate into fillets, and coat all over with the sauce.
4. Arrange the coated fillets on the prepared rack and broil until just cooked through and lightly charred at the edges, 6 to 9 minutes, depending on thickness. Serve immediately.