Preheat the grill on medium high. Lightly spray a perforated flat grilling pan or a grilling basket designed for fish with cooking spray. (Tilapia may be too thin and delicate to grill directly on the rack.)
Meanwhile, in a shallow glass dish large enough to hold the fish in a single layer, stir together the orange juice, lime juice, cumin, oregano, and garlic powder. Add the fish, turning to coat. Cover and refrigerate for 10 minutes, turning once halfway through. Transfer fish to a plate. Discard the marinade.
Sprinkle the fish on both sides with the salt and pepper. Transfer to the grilling pan or basket.
Grill for 5 minutes. Carefully turn over. Grill for 3 to 5 minutes, or until the fish flakes easily when tested with a fork. Cut each fillet in half. Serve garnished with the orange wedges and cilantro leaves, if you wish.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 397mg||10 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 11.6g|
|Protein 2.3g||3 %|
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Calories per serving: 62
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