Tilapia with Fresh Cilantro Lime Tomato Salsa (with Brown Rice with Spinach and Parm)

tilapia salsa brown rice
Fresh Salsa adds a kick to this tilapia! Pictured here with Brown Rice with Spinach and Parmesan Cheese. Serve with a salad and enjoy!
Tilapia with Fresh Cilantro Lime Tomato Salsa
4 Tilapia filets
1 medium tomato, diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice and zest of 1 lime
Salt to taste
1 small jalapeno, seeded and diced (optional)
Cooking spray
Preheat oven to 350. Spray baking dish with cooking oil. Place tilapia in dish and lightly spray the top of the fish (this helps keep it moist). Salt and pepper to taste. Cover with foil and bake for 15 to 20 minutes or until fish is white and flaky.
While fish is cooking, make salsa by combining remaining ingredients. You can use salsa immediately or make a day ahead to deepen flavors.
Remove fish and transfer to plate. Spoon salsa over fish and serve.

Brown Rice with Spinach and Parmesan Cheese
2 cups vegetable broth or bouillon
1 cup brown rice
1 cup spinach
1/4 cup Parmesan cheese
Bring broth to a boil. Add rice, cover and reduce heat to low. Simmer for 30 minutes. Add spinach and cook an additional 15 minutes or until rice is tender. Remove from heat and add cheese. Serve.

This entry was posted in brown rice, cookbooks, daily special, everyday, fish, Lent, main dish, rice, seafood, side dish, spring and tagged , , , , , , , , . Bookmark the permalink.

One Response to Tilapia with Fresh Cilantro Lime Tomato Salsa (with Brown Rice with Spinach and Parm)

  1. Salsa is a great topper for fish! The blend of sour and heat is a good one. Also, nice to find a tasty recipe for rice here also. Wonderful springtime
    meal here. Well done.

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