Pan Fried Tilapia over Green Rice topped with Mango and Avocado Salsa
Serves 4
30 mins prep
30 mins cook
60 mins total
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.
Green Rice:
Mango and Avocado Salsa:
Pan-Fried Tilapia:
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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.
