Recipe: Zesty Lime Tilapia
When I was in the Dominican visiting our friends we had an easy and simple way to make Tilapia. To accompany it I made island rice and Mango Salsa that I got from Simple Recipes.
2-4 filets of Tilapia
Take a bowl or a pan and place the filets inside. If the filets are still frozen that is ok. They will just marrinate while thawing out. Squeeze the lime juice to cover the filets. Allow them to sit soaking in the lime juice for 20-30 minutes depending on if they are thawed. Turn the filets over in order for both sides to be coated in the juices.
In a medium skillet, preheat to medium heat. You’ll want to make sure the pan is hot enough for a good sear. Place the filets on the pan and add the extra lime juice. These will probably take about 5-7 minutes totally to cook. Make sure you flip the filets to get them golden brown on both sides.
Note: For a different twist you could always fire up the grill and grill up these filets!
Island Rice: (2-4 people)
2 cups of rice
4 cups of water
4 TSP of oil
bunch of fresh chopped cilantro
Heat your water, a pinch of salt, and oil together until they come to boil. When the water is boiling add your rice and cilantro. Turn your heat down to low and cover the rice. Let the rice cook for 14-16 minutes. Do not stir the rice. After your time is up see if you need to allow more time for the water to absorb. Serve hot!
Mango Salsa from Simple Recipes:
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.