Crazy Good Costa Rican Tilapia!
Written by Kathryn Savage
I love the mild flavors of Tilapia, a delicate fish whose origins can be traced to the Nile River in Egypt. A little Bible history? Legend has it Tilapia, called St. Peter’s fish, is the fish Christ multiplied to feed the masses.
There are as many varieties of Tilapia as there are ways to prepare it. I usually sear Tilapia in sesame oil and add a combination of garlic, ginger, scallions and other flavoring, serve it over rice. But variety is the spice of life!
In walks this Costa-Rican-inspired recipe from Global Gourmet. The fresh flavors and savory ingredients compliment the mild taste of Tilapia so well, I’ve completely fallen in love! I hope you enjoy this dish as much as I do!
Costa Rican Tilapia
Preparation time: 30 minutes
Marinating time: 15 minutes
Cooking time: 30 minutes
Yield: 6 servings
Ingredients
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
4 tablespoons finely chopped fresh cilantro or parsley, divided
4 teaspoons minced garlic, divided
1-1/2 teaspoons kosher salt, divided
1/4 teaspoon sugar
6 Tilapia fillets, about 5 ounces each
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black or pinto beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Directions
1. For the Tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add Tilapia and marinate 15 minutes, turning once.
2. 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. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
3. Transfer hot rice to a 9 by 13 inch or 2-1/2 to 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.
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