Salsa-Topped Tilapia with Cilantro Rice

Recipe

Main Dish
Salsa-Topped Tilapia with Cilantro Rice

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User Rating

4 out of 5 stars
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6 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    If you don't like cilantro, it's easy enough to leave out, but if you do... you're gonna want to make a double batch of this rice. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(8-oz.) box Hy-Vee yellow rice with saffron
    ¼ c.cilantro, chopped
    1mango, peeled, pitted, and diced
    1red onion, diced
    1avocado, peeled, pitted, and diced
    1red pepper, seeded and diced
    2 tbsp.agave nectar
    2 tbsp.rice wine vinegar
    2 tbsp.Gustare Vita olive oil
    4tilapia fillets, thawed if frozen
    ¼ tsp.kosher salt
    ¼ tsp.Hy-Vee ground black pepper

    Things To Grab

    • Medium bowl
    • Large skillet
    • Meat thermometer

    Directions

    1. Prepare rice according to package directions. When rice is done, fold in cilantro; set aside.
    2. In a medium bowl, combine mango, red onion, avocado, red pepper, agave nectar and rice wine vinegar, set aside.
    3. In a large skillet, heat oil over medium high heat. Season tilapia with salt and black pepper. Sear fish on both sides for about 2 minutes per side until fish easily flakes with a fork (145 degrees).

    4. Serve fish with rice, topped with salsa.

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 65mg
    • Sodium: 890mg
    • Total Carbohydrates: 73mg
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 130%
    0%
    Iron 25%
    0%
    Calcium 6%

    Recipe Source:

    From the week of February 15, 2015