Heat dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.
Cook 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
Add lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.
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.
How to Chop the Mint and Cilantro
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.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.