This is one of those dinners that tastes special, like you’ve gone to extra trouble.
Good news! This dish is quick to fix. I had it finished in about 30 minutes and that included time to line up ingredients, take photos and jot down my recipe. Not bad.
I did start with another recipe as inspiration. I wasn’t sure what should go into the Pineapple Salsa, so I searched Tasty Kitchen and came up with a recipe for Tropical Chicken and Coconut Rice Bowl. It’s from Katie at The College Culinarian.
I wanted fish instead of chicken, so I turned the marinade into a sauce for the tilapia. And I tweaked her salsa recipe a bit too. The result was delicious!
- 1 can Coconut milk
- Water to bring liquid to 3 cups
- 2 cups White rice
- 8 oz. Pineapple tidbits, lightly drained
- 1 Tbs. Red onion, minced
- 1/3 – 1/2 cup Red bell pepper, diced
- 1/2 jalepeno pepper, seeded and diced
- 2 tsp. Cilantro, minced
- Salt, to taste
- 6-8 Tilapia fillets
- Salt and pepper, to taste
- Olive oil
- 2 garlic cloves, crushed
- 1 Tbs. Brown sugar
- 2 Tbs. Soy sauce
- 3 Tbs. Lime juice
- pinch dried Ginger
- Pour the coconut milk in a measuring cup. Add water to bring the level to 3 cups.
- Pour into a saucepan and bring to a boil.
- Add the rice, turn the heat to low and cook until the liquid is absorbed, about 15-20 minutes.
- Combine all the ingredients for the salsa in a small bowl. Set aside while you fix the fish. This can be made ahead of time and stored in the fridge, if you like.
- Stir the brown sugar, soy sauce, ginger and lime juice together in a small bowl.
- Salt and pepper the tilapia fillets.
- Heat a skillet over medium heat. Add a few tablespoons of olive oil and the crushed garlic.
- Place the tilapia in the skillet (work in batches, if necessary).
- Cook a few minutes, then flip. Cook another couple of minutes.
- Pour the sauce over the fish in the skillet.
- Cook for 2-3 more minutes, until the sauce is reduced a bit and the fish flakes easily with a fork.
- Serve fish on bed of Coconut Rice, topped with Pineapple Salsa.