Costa Rican Tilapia
Category: Central & South American
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Serves/Makes: 6
Ready in: 30-60 minutes
***Marinade***
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil, divided
- 2 tablespoons finely chopped fresh cilantro or parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 6 (5 ounce size) tilapia fillets
***Beans and Rice***
- 3/4 cup long-grain rice
- 2 tablespoons olive oil, divided
- 2 tablespoons finely chopped fresh cilantro or parsley, divided
- 3 teaspoons minced garlic, divided
- 1 teaspoon kosher salt, divided
- 1 cup chopped onions
- 2 oranges, peeled, seeded, coarsely chopped
- 1 can (28 ounce size) diced tomatoes, undrained
- 1 can (15 ounce size) black or pinto beans, drained, rinsed
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
For the tilapia marinade, lime juice, olive oil, cilantro, garlic, salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once. To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees F. In a large, high-sided skillet or saucepan, heat olive oil on medium heat. Add garlic and onions; saute until translucent, about 5 minutes, stirring. Add cilantro, oranges, tomatoes, beans, oregano, salt, pepper, and cayenne. Cook, uncovered, until hot, 7-8 minutes, stirring occasionally. Transfer hot rice to a 9x13-inch or 2 1/2-3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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