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For an extra kick, add 1 tsp. crushed red pepper to the coating ingredients before using to coat the fish.
Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.
Stack the mint and cilantro leaves on top of each other. Roll the stack lengthwise, then cut crosswise into thin slices. This is a technique professional chefs call chiffonade.
Escape to the tropics with this low-fat entree. The sweet and citrus topping is a perfect complement to the fish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.