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Citrus-Garlic Tilapia with Mixed Vegetables over Basmati Rice Recipe

Name: Citrus-Garlic Tilapia with Mixed Vegetables over Basmati Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup basmati rice; 1 1/2 cups water; 1/4 teaspoon salt; 4 tilapia fillets, about 6 ounces each; 2 tablespoons cornstarch; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 lemon; 1 lime; 1 tablespoon minced garlic; 6 fl oz vegetable broth; 1 tablespoon soy sauce; 1 tablespoon honey; 1 yellow bell pepper, large diced; 1 green bell pepper, large diced; 1 small red onion, large diced; 1 tablespoon chopped fresh cilantro

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This is a fish dish with a twist of citrus and garlic. You cook rice and top it with tilapia that's been seasoned and cooked until crispy. Then, you add colorful veggies and a tasty sauce. It's a yummy and healthy meal!

Ingredients

1 cup basmati rice

1 1/2 cups water

1/4 teaspoon salt

4 tilapia fillets, about 6 ounces each

2 tablespoons cornstarch

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

1 lemon

1 lime

1 tablespoon minced garlic

6 fl oz vegetable broth

1 tablespoon soy sauce

1 tablespoon honey

1 yellow bell pepper, large diced

1 green bell pepper, large diced

1 small red onion, large diced

1 tablespoon chopped fresh cilantro

Method

Rinse the basmati rice under cold water, then combine with 1 1/2 cups water and 1/4 teaspoon salt in a saucepan. Bring to a boil, then cover and simmer for 18 minutes. Remove from heat and let it stand covered for 5 minutes.

While rice is cooking, pat the tilapia fillets dry and sprinkle both sides with cornstarch, 1/2 teaspoon salt, and black pepper.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the tilapia for about 3 minutes on each side until golden and flaky. Transfer to a plate and cover to keep warm.

Zest the lemon and lime into a bowl, then juice both into the same bowl. Add minced garlic, vegetable broth, soy sauce, and honey, whisking to create the sauce.

In the same skillet, add another tablespoon of olive oil and sauté the yellow and green bell peppers and red onion until tender, about 5 minutes.

Pour the citrus-garlic sauce into the skillet with the vegetables and bring to a simmer. Cook for 2 minutes until the sauce thickens slightly.

Stir in the chopped cilantro and remove from heat.

Fluff the rice with a fork and divide among plates. Top with the cooked tilapia and spoon the vegetable-sauce mixture over the top. Serve immediately.

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