Lime Tilapia over Black Beans, Pineapple and Rice

Here is a fresh, light meal just in time for spring. My husband found it on the food network website and it totally hit the spot. We are trying to eat a little lighter these days (goodbye Chicken Fried Steak and Parmesan Smashed Potatoes, you were delicious but my thighs hate you). Here's hoping all the new, lighter recipes we try taste this good!

Note: we used only two tilapia fillets to serve just the two of us.

printable recipe

Lime Tilapia over Black Beans, Pineapple and Rice

serves 4

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 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 an hour, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 9x13 inch 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.