Pan Fried Tilapia over Green Rice topped with Mango and Avocado Salsa
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.
Servings: 4 to 8 servings
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
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
Calories: 717.5kcal | Carbohydrates: 92.81g | Protein: 31.2g | Fat: 23.85g | Saturated Fat: 7.62g | Cholesterol: 79.28mg | Sodium: 2374.61mg | Potassium: 1353.54mg | Fiber: 6.75g | Sugar: 22.57g | Vitamin A: 3325.88IU | Vitamin C: 54.63mg | Calcium: 67.46mg | Iron: 2.64mg