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Entree
Costa Rican
6 servings
20 minutes
35 minutes
3 tablespoons organic lime juice, freshly squeezed
3 tablespoons olive oil, divided
4 tablespoons cilantro or parsley, finely chopped and divided
4 teaspoons minced garlic, divided use
1½ teaspoons kosher salt, divided use
¼ teaspoon sugar
6 fillets tilapia (about 5 ounces each)
¾ cup long grain rice
1 cup Perfect Sweet Onions, chopped
2 oranges, peeled, seeded, and coarsely chopped
1 twenty-eight ounces can diced tomatoes, undrained
1 fifteen ounce can black beans or pinto beans, drained and rinsed
1 teaspoon dried oregano
½ teaspoon Melissa's Spice Grinders, Rainbow Peppercorn
¼ teaspoon cayenne pepper
Combine lime juice, 1 tablespoon olive oil, 2 tablespoon cilantro, 1 teaspoon garlic, ½ teaspoon salt, and sugar. Add tilapia and marinate 15 minutes, turning once.
Cook rice and keep warm. Preheat oven to 400°F. In a large, skillet or saucepan, heat 2 tablespoon olive oil on medium heat. Add remaining garlic and onions; sauté until translucent. Add 2 tablespoon cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, stirring occasionally.
Transfer hot rice to a baking dish. Add bean mixture and blend. Overlap tilapia fillets on top and add marinade over fillets. Bake until the tilapia begins to flake.
