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Pan-Seared Tilapia with Coconut Rice and Mango Salsa Recipe

Name: Pan-Seared Tilapia with Coconut Rice and Mango Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup coconut milk; 1 cup basmati rice; 4 tilapia fillets (6 oz each); 1 ripe mango; 1/2 red bell pepper; 1/4 red onion; 1 lime; 1/4 cup fresh cilantro; 1 tablespoon honey; 1/4 teaspoon chili flakes; Salt to taste; Black pepper to taste; 2 tablespoons olive oil

Stashcook

This is a yummy fish dish with sweet and tangy mango salsa on top. The fish is cooked in a pan and served with rice that tastes like coconut. It's a fun meal that feels like a beach party!

Ingredients

1 cup coconut milk

1 cup basmati rice

4 tilapia fillets (6 oz each)

1 ripe mango

1/2 red bell pepper

1/4 red onion

1 lime

1/4 cup fresh cilantro

1 tablespoon honey

1/4 teaspoon chili flakes

Salt to taste

Black pepper to taste

2 tablespoons olive oil

Method

In a medium saucepan, combine 1 cup coconut milk, 1 cup basmati rice, and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

While the rice is cooking, peel and dice 1 ripe mango and place it in a bowl.

Dice 1/2 red bell pepper and 1/4 red onion, and add to the bowl with mango.

Chop 1/4 cup fresh cilantro and add to the mango mixture.

In a small bowl, whisk together the juice of 1 lime, 1 tablespoon honey, 1/4 teaspoon chili flakes, and a pinch of salt. Pour over the mango mixture to create the salsa.

Season the tilapia fillets with salt and black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tilapia fillets and cook until golden brown and fish flakes easily with a fork, about 3 to 4 minutes per side.

Fluff the coconut rice with a fork and divide it among plates.

Place a cooked tilapia fillet on top of the rice on each plate.

Spoon the mango salsa over the tilapia fillets and serve immediately.