Pan Fried Tilapia over Green Rice topped with Mango and Avocado Salsa
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
4 to 8 servings
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Calories
7175 kcal
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Course
Main Course
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Cuisine
Mexican
Pan Fried Tilapia over Green Rice topped with Mango and Avocado Salsa
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A flavorful dish perfect for spring or to serve during the Lenten holiday, it takes only an hour to make and is perfectly complemented with a delicious salsa and a side of spicy green rice.
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Ingredients
Green Rice:
- 1 cup packed fresh cilantro leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 white onion
- 1 garlic clove
- 3 ½ cups salsa verde or 1 28-ounce can Las Palmas green enchilada sauce, divided
- 1 cup water
- 1 teaspoon extra-virgin olive oil
- 1 1/2 cup long-grain or basmati rice
- 1 tablespoon fresh lime juice plus lime wedges for serving (optional)
Mango and Avocado Salsa:
- 1 large ripe mango peeled, pitted, and chopped
- 1 small red onion finely chopped
- 1 avocado pitted, peeled, and chopped
- 2 roma tomatoes seeded and chopped
- 3 tablespoons chopped fresh cilantro
- 1 Serrano pepper finely chopped
- 3 tablespoons lime juice
- 1 teaspoon olive oil
- salt to taste
Pan-Fried Tilapia:
- 1 pound tilapia fillets
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter
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Instructions
Green Rice:
- In a blender, combine cilantro, parsley, onion, garlic, and 2 cups enchilada sauce and 1 cup water. Season with salt and pepper and blend until smooth, 15 seconds.
- In a medium saucepan, heat oil over medium-high. Add rice and stir until rice is slightly toasted for 2 to 3 minutes. Add enchilada sauce mixture and bring to a boil. Reduce to a simmer, cover, and cook until sauce is absorbed about 25 to 30 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork.
Mango and Avocado Salsa:
- Combine the chopped mango, red onion, avocado, tomatoes, cilantro, and serrano pepper in a bowl. Add the lime juice and olive oil and toss gently. Add salt to taste. Set aside and let all the flavors come together at room temperature.
Pan-Fried Tilapia:
- Rinse tilapia fillets and pat dry with paper towels.
- Mix flour, garlic salt, and pepper in a shallow dish. Dip fillets in flour mixture and coat both sides.
- Heat butter in skillet over medium heat until hot. Add floured fillets to skillet and pan-fry for 3 to 4 minutes on each side or until golden.
To Serve:
- Place fillets on green rice, spoon warm enchilada sauce, and mango and avocado salsa over fish before serving. Serve with lime wedges.
Notes
- Note: The salsa can also be made the day before to allow for more time with family or to celebrate the holiday.
Nutrition Information
Show Details
Calories
717.5kcal
(36%)
Carbohydrates
92.81g
(31%)
Protein
31.2g
(62%)
Fat
23.85g
(37%)
Saturated Fat
7.62g
(38%)
Cholesterol
79.28mg
(26%)
Sodium
2374.61mg
(99%)
Potassium
1353.54mg
(39%)
Fiber
6.75g
(27%)
Sugar
22.57g
(45%)
Vitamin A
3325.88IU
(67%)
Vitamin C
54.63mg
(61%)
Calcium
67.46mg
(7%)
Iron
2.64mg
(15%)
Nutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 7175 kcal
% Daily Value*
| Calories | 717.5kcal | 36% |
| Carbohydrates | 92.81g | 31% |
| Protein | 31.2g | 62% |
| Fat | 23.85g | 37% |
| Saturated Fat | 7.62g | 38% |
| Cholesterol | 79.28mg | 26% |
| Sodium | 2374.61mg | 99% |
| Potassium | 1353.54mg | 29% |
| Fiber | 6.75g | 27% |
| Sugar | 22.57g | 45% |
| Vitamin A | 3325.88IU | 67% |
| Vitamin C | 54.63mg | 61% |
| Calcium | 67.46mg | 7% |
| Iron | 2.64mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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