Tropical Tilapia with Pineapple Salsa and Coconut Rice – Easy & Special!
Servings 6 -8 servings
Ingredients
For the coconut rice
- 1 can Coconut milk
- Water to bring liquid to 3 cups
- 2 cups White rice
For the salsa
- 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
For the fish
- 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
Instructions
For the coconut rice
- 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.
For the salsa
- 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.
For the fish
- 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.