Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Name: Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: central-american
Ingredients: 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1/4 cup freshly squeezed orange juice; 1 lime, juiced; 2 tablespoons olive oil; 1/4 cup finely chopped fresh cilantro, plus more for garnish; 2 garlic cloves, minced; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry; 2 cups jarred or homemade tomato salsa; 1 (15-ounce) can black beans, drained and rinsed; 2 cups diced fresh pineapple; 2 limes, thinly sliced

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

627

Total Fat

11

Saturated Fat

2

Carbohydrates

87

Dietary Fiber

13

Sugar

17

Protein

49

Cholesterol

85

Sodium

1711

Total: 1 hr 35 min
Prep: 20 min
Inactive: 20 min
Cook: 55 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

627

Total Fat

11

Saturated Fat

2

Carbohydrates

87

Dietary Fiber

13

Sugar

17

Protein

49

Cholesterol

85

Sodium

1711

Total: 1 hr 35 min
Prep: 20 min
Inactive: 20 min
Cook: 55 min

Ingredients

1 cup long-grain white rice

2 cups low-sodium chicken broth

1/4 cup freshly squeezed orange juice

1 lime, juiced

2 tablespoons olive oil

1/4 cup finely chopped fresh cilantro, plus more for garnish

2 garlic cloves, minced

1 teaspoon sugar

Kosher salt and freshly ground black pepper

4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry

2 cups jarred or homemade tomato salsa

1 (15-ounce) can black beans, drained and rinsed

2 cups diced fresh pineapple

2 limes, thinly sliced

Directions

Watch how to make this recipe.

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.