Fish, tilapia, Costa Rican baked tilapia fillets with rice, black beans and pineapple 1 OLYMPUS DIGITAL CAMERA

For the rice:

1 cup long grain white rice

2 tablespoons olive oil

2 cups low sodium chicken broth

1 cup homemade tomato salsa or jarred tomato salsa, well drained

one 15 ounce can black beans, rinsed and well drained

1 cup diced fresh pineapple

For the tilapia:

1/4 cup freshly squeezed orange juice

1 lime, diced

2 tablespoons olive oil

¼ cup finely chopped fresh cilantro, plus more for garnish

2 garlic cloves, minced

1 teaspoon sugar

kosher salt and freshly ground black pepper

four 5 to 7-ounce tilapia fillets, rinsed and patted dry

2 limes thinly sliced

  1. Measure rice into a fine-mesh strainer and place it into a bowl of cold water to soak for 30 minutes.Remove the sieve from the water and drain the rice for 20 minutes.
  2. Heat 2 tablespoons of olive oil in a 3-quart, heavy saucepan with a close-fitting lid. Saute the rice, stirring, for 2 minutes over medium heat, until the kernels are well coated with oil. Stir in chicken broth. Do not stir again until rice is finished.
  3. Bring the pot to a boil and continue boiling over moderately high heat for 8 minutes, until surface of the rice is dry and covered with steam holes. Reduce the heat to the lowest possible setting, cover the pot tightly and cook 15 minutes. Turn off the heat and let the rice stand, still covered, 5 minutes more. Remove the cover and fluff the rice with a fork.
  4. Stir together the cooked rice, salsa, beans, pineapple and 2 tablespoons of cilantro and transfer to a 12 inch cast iron skillet or a 2 to 3 quart baking dish.
  5. While the rice is cooking, whisk together the orange juice, diced lime, oil, the remaining cilantro, the garlic and sugar in a large mixing bowl. Season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
  6. Preheat the oven to 450*.
  7. Remove the tilapia from the marinade, reserving the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Shingle the lime slices over the fish and strain the reserved marinade over the top. Bake until the fish flakes easily, is opaque and cooked through, 15 to 20 minutes. Garnish with more chopped cilantro before serving.


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