| Sign Up

Staycation Tilapia

Submitted by: JustRightMenus


Feel like you're away on a tropical vacation while staying right at home! 

Servings: 4

Categories: avocado, basil, coconut milk, cucumber, fancy dinner night, fish, mango, seafood

From the kitchen of:

 Penzey's Spices catalog.



4 8-oz tilapia fillets (though each fillet by the book will be 2 servings of fish)

1 tsp lemon pepper or trinidad-style lemon-garlic marinade

1 large tomato, chopped

4 green onions, ends removed, sliced

2 TB chopped, fresh basil

1/4 c lemon juice (juice of 1 lemon)

4 pieces aluminum foil, about 10x12 inches


Mango Salsa

1 ripe mango, peeled and diced

1/2 medium red onion, finely chopped

1 small cucumber, peeled adn diced

3 TB  chopped, fresh cilantro

3 TB lime juice (juice of 1 lime)

1/2 to 1 tsp salt, to taste

1/4 to 1/2 tsp freshly ground pepper, to taste

1/4 to 1/2 tsp ground cumin (optional)

1 red bell pepper, chopped (optional)

1 avocado, chopped (optional)

1 jalapeno pepper, minced (optional)


Coconut Rice

1 1/4 c rice

1 1/2 c water

1 c unsweetened coconut milk

1/2 tsp kosher-style flake salt



Preheat oven to 450°. 

Place each tilapia fillet in the center of a piece of aluminum foil. 

Sprinkle with lemon pepper or trinidad seasoning. 

Top with tomatoes, green onion, and basil; then sprinkle with lemon juice.

Loosely wrap the foil around each fillet to make packets. 

Place ona baking sheet and bake at 450° for 20 minutes.



Combine all ingredients. Mix well. Refrigerate. 



Rinse the rice in cold water and drain well. 

Place the rice in a saucepan with the water, coconut milk, and salt. 

Place over high heat, and bring it to a boil. Stir, reduce the heat to low, and cover the pot. 

Cook for 15 minutes. 

Remove from heat, and let it stand for 5-10 minutes. 

Fluff with a fork before serving. 



Top each tilapia fillet with some mango salsa and serve coconut rice on the side - you may want to top the rice with salsa also. Close your eyes, and pretend you're in the tropics.