Chili-Rubbed Tilapia with Cilantro Lime Rice and Zucchini
So here we are again, trying to follow this menu. I got the recipe for the fish from Eating Well, and the rice I googled randomly.
The fish:
- 2 tablespoons chili powder
- 1/2 teaspoon garlic, powder
- 1/4 teaspoon salt
- 1 pound tilapia, Pacific sole or other firm white fish fillets
- 2 tablespoons extra-virgin olive oil
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
The rice:
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 1 1/2 cups chicken broth
- 2 to 3 cloves garlic, minced
- 2 Tbsp. fresh lime juice
- zest from one lime
- 1/2 cup cilantro, chopped
- 1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
I actually added an onion to my rice, and skimped a little on the garlic - which that may have been a mistake. Also, I say MORE LIME JUICE. The rice was a little stickier than I like, I’d make it drier next time. The fish was light, almost buttery, the chili very subtle. Lawrence especially liked the rice but said he would eat the fish again.
According to Eating Well, the fish eaten with just a vegetable is all of 210 calories per serving.
