Staycation Tilapia
Submitted by: JustRightMenus
Description:
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.
Ingredients
Fish
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
Directions
Fish
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.
Salsa
Combine all ingredients. Mix well. Refrigerate.
Rice
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.
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.