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Pan-Seared Tilapia with Coconut Rice and Mango Salsa Recipe

Pan-Seared Tilapia with Coconut Rice and Mango Salsa recipe


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!


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


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.

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