24th June 2008

    Costa Rican Tilapia

    posted in Main Dishes |

    Tilapia
    Abbie and Carrie were over tonight and we made this tilapia dish again; the rice is totally the star of the show. It’s mixed with oranges, black beans, tomatoes, cilantro, onions… totally delicious. The last time we made this was for an International Potluck — not only did I not have time to properly photograph the dish, but we didn’t post recipes then, so I figured it deserved a second run.

    Chris says:

    I forgot how good this was.

    Abbie says:

    Usually when I have tilapia I think it’s too “fishy”… but this is great. Maybe it’s the marinade. And awwww… thanks for making my plate with parsley instead of cilantro

    Chris says:

    No problem (weirdo)… besides, that’s more cilantro for us!

    Carrie says:

    This is so good — I love it!

    Lisa says:

    I’m just taking little bites, which don’t seem like much, but then add those up…

    Carrie says:

    I know!

    Chris says:

    Hey… leave some for Thad!

    Costa Rican Tilapia
    3 tablespoons fresh lime juice
    3 tablespoons olive oil
    4 tablespoons finely chopped fresh cilantro
    4 teaspoons minced garlic
    1-1/2 teaspoons kosher salt
    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

    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.
    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.
    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.

    6 Servings

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    This entry was posted on Tuesday, June 24th, 2008 at 12:04 am and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Costa Rican Tilapia”

    1. 1
      On June 25th, 2008,Ann said:

      Tilapia is a huge favorite in our house and I’m always looking for new ways to prepare it. Love the flavor profile of this dish!

    2. 2
      On June 25th, 2008,Chris said:

      Ann — I’d love some other recipe ideas for tilapia. I think this may be the only way I’ve prepared it at home!

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