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COSTA RICAN TILAPIA

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

COSTA RICAN TILAPIA

COSTA RICAN TILAPIA. Alimento Base: Fish, For the tilapia marinade, combine lime juice, olive oil, cilantro, garlic, salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once. To prepare the bean and rice mixture, cook...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 6 comensales
Plato: Fish
Cocina: Costa Rica
Ingredients Method

Ingredientes
  

  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 4 tablespoons finely chopped fresh cilantro or parsley
  • 4 teaspoons minced garlic
  • 1-1/2 teaspoons 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

Method
 

  1. Preparation
  2. For the tilapia marinade, combine lime juice, olive oil, cilantro, garlic, salt, and sugar in a shallow dish.
  3. Add tilapia and marinate 15 minutes, turning once.
  4. To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating.
  5. Preheat oven to 400ºC.
  6. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat.
  7. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring.
  8. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne.
  9. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
  10. Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish.
  11. Spoon the bean mixture on top of rice and gently blend.
  12. Slightly overlap tilapia fillets on top and scrape marinade over fillets.
  13. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.