It's Wednesday, which means that I've survived the majority of the week. I was so thrilled to come home today and find a new fish meal that was easy to throw together. But, the real excitement laid in the fact that the entire dish was actually quite tasty. This is certainly something that will be included in my rotation. There's a lot to love about this dish, not the least of which is the pocket-friendly tilapia. This one is sure to please even the fish-shy eaters in your house.
Spicy Citrus Tilapia
4 Servings
Adapted from Cooking Light
4 tilapia fillets
Cooking spray
1/2 cup fresh tangelo juice (about 1 tangelo- or orange)
2 limes, juiced
1 tablespoon brown sugar substitute (such as Splenda)
1 tablespoon extra-virgin olive oil
2 teaspoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1/2 teaspoon paprika
2 cups brown rice, cooked
1 bunch green onions, sliced into 1 inch peices
1. Rinse the tilapia with water and pat dry.
2. Combine tangelo juice and next 9 ingredients (through garlic) in a bowl, stirring to combine. Pour mixture into a Ziploc bag and add fish. Let stand 15 minutes at room temperature. Remove fish and reserve marinade.
3. Coat your cast iron grill pan with cooking spray and preheat over high heat.
4. Stir fry green onions in grill pan until cooked and lightly charred (about 5 minutes), tossing frequently. I love to top mine with Crate & Barrel's Original Corn Seasoning.
5. Sprinkle fish with paprika; grill in grill pan for 1-2 minutes on each side or until desired degree of doneness.
6. Heat marinade in a small saucepan for 5 minutes or until heated throughout.
7. Serve fish on top of rice with grilled green onions. Drizzle sauce over fish.
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