Cook rice according to package directions; set aside.
Delicious, flaky tilapia is so versatile. Just a little citrus and herbs is all you need.
Servings and Ingredients
|2 c.||Hy-Vee instant white rice|
|1||avocado, seeded, pitted, and chopped|
|1||mango, seeded, pitted, and chopped|
|¼ c.||red onion, chopped|
|2 tbsp.||cilantro, finely chopped, plus additional for garnish|
|½ tsp.||fresh lime zest|
|3 tbsp.||fresh lime juice, divided|
|2||Hy-Vee fresh RainForest tilapia fillets, halved, about 1 lb.|
|3 tbsp.||Gustare Vita olive oil, divided|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee cayenne pepper|
|4||fresh pineapple slices, cut in half|
|4||Hy-Vee frozen super sweet mini corn on the cob, thawed|
|2 c.||Hy-Vee organic 50/50 blend salad mix|
|Fresh limes, cut into wedges, for garnish|
Things To Grab
- Medium bowl
- Paper towels
- Large nonstick grill pan
- Meat thermometer
- Serving bowls
For mango-avocado salsa, combine avocado, mango, red onion, 2 tablespoons cilantro, lime zest, and 1 tablespoon lime juice in a medium bowl; set aside.
Rinse fish; pat dry with paper towels. Combine remaining 2 tablespoons lime juice and 1 tablespoon oil; drizzle over fillets. Sprinkle with salt and cayenne pepper.
Heat 1 tablespoon oil in a large nonstick grill pan over medium-low heat. Place fish in grill pan. Cook 8 to 10 minutes or until fish flakes when tested with a fork (145 degrees), turning once. Remove fish from grill pan; keep warm.
Heat remaining 1 tablespoon oil in grill pan over medium-high heat. Place pineapple slices and corn cobs in pan. Cook 6 to 8 minutes or until lightly browned with grill marks, turning occasionally. Remove from heat. Cut corn off cobs.
To assemble, add 1/2 cup rice to each bowl. Arrange salad mix, pineapple slices, corn, and fish on top. Top with mango-avocado salsa. Garnish with lime wedges and additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 55mg
- Sodium: 370mg
- Total Carbohydrates: 82g
- Protein: 31g
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