Mix 2 tablespoons of dried garlic and ginger with 1 teaspoon of cumin, coriander, and paprika. Add 1 tablespoon at a time of water to form a paste. Spread over talapia fillets, both sides.
Heat olive oil at medium high, and cook both sides for about 3 minutes each. Season with salt and pepper.
Served on a bed on spinach with steamed broccoli and lime wedges.
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