Lime Tortilla Crusted Snapper with Cilantro Sauce

• CILANTRO SAUCE

• 1/2 cup Crisco® Extra Virgin Olive Oil
• 1 tsp. minced garlic
• 1/2 cup chopped cilantro
• 1/2 tsp. salt
• 2 tbsps. lime juice

• FISH FILLETS

• 6 corn tortillas
• 2 tsps. ground cumin
• 3 tbsps. lime juice
• 1 1/4 lbs. white fish fillets, such as tilapia, bass, grouper or snapper, cut into 4 pieces
• Salt and pepper to taste
• Crisco® Pure Vegetable Oil
• Lemon wedges

1. COMBINE olive oil, garlic, cilantro and salt in blender container or food processor. Process for 10 seconds. Add 2 tablespoons lime juice. Process 5 seconds. Pour in small bowl and set aside. Clean the container.
2. CRUMBLE tortillas into food processor or blender container. Process until fine crumbs form. Mix in cumin. Place crumbs in pie plate and set aside. Place fish fillets on plate and squeeze 3 tablespoons of lime juice over fish fillets. Sprinkle with salt and pepper.
3. HEAT oil in large skillet on medium heat. Coat fillets with crumb mixture and carefully place in hot skillet. Sauté coated fish fillets in hot oil 3 to 5 minutes on each side, turning carefully.
4. PLACE fillets on serving platter. Drizzle with cilantro sauce or serve sauce on the side. Garnish with lemon wedges.