costa rican tilapia with black beans rice and pineapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup long-grain white rice2 cups low-sodium chicken broth1/4 cup freshly squeezed orange juice1 lime, juiced2 tablespoons olive oil1/4 cup finely chopped fresh cilantro, plus more for garnish2 garlic cloves, minced1 teaspoon sugarKosher salt and freshly ground black pepper4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry2 cups jarred or homemade tomato salsa1 (15-ounce) can black beans, drained and rinsed2 cups diced fresh pineapple2 limes, thinly sliced
Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user KATERINRO.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user KATERINRO.
Nutritional Info Amount Per Serving
- Calories: 1,853.8
- Total Fat: 28.8 g
- Cholesterol: 275.0 mg
- Sodium: 2,565.0 mg
- Total Carbs: 259.7 g
- Dietary Fiber: 48.0 g
- Protein: 158.8 g
Member Reviews