Recipes
Tilapia with Tomato-Zucchini Skillet & Rice
Uses: tilapia, zucchini, plum tomato, jasmine rice, lemon
Ingredients:
- 1 tilapia fillet, 5 to 6 ounces
- 3/4 cup cooked jasmine rice
- 1/2 cup diced zucchini
- 1/2 plum tomato, diced
- 2 teaspoons oil
Instructions:
- Pat the tilapia dry and season with oregano, garlic powder, black pepper, and a small amount of salt.
- Heat 1 teaspoon oil in a skillet over medium heat. Cook the fish until opaque, flaky, and 145°F in the center. Transfer to a plate.
- Add the remaining oil, zucchini, and tomato to the skillet. Season with black pepper and a small amount of salt and cook for 3 to 4 minutes.
- Serve the fish with warm rice and the tomato-zucchini vegetables. Finish with lemon juice.
Good for: A light but satisfying dinner with fresh vegetables and bright lemon.
Optional: Season the rice with a pinch of cumin for a Latin-inspired variation.