More fish and rice plucked from the pages of the Toronto Star – this time from an April 2019 edition. This meal was light and fresh and in my opinion perfect summer (or spring) fare. While the kids grumbled (“Fish again?“; “You know the only fish I like is salmon“; “What’s with all the rice?“), everyone’s plate was clean at the end of supper. To me, that’s always more telling than the verbal complaints. One note: I could not locate a pink grapefruit anywhere so I included zest from the entire orange instead. Enjoy.
Tilapia
Ingredients:
4-6 tilapia fillets
2-3 T. olive oil
1 orange (zest from 1/2, juice from whole)
1/2 pink grapefruit, zest and juice
2 T. honey
salt and pepper to taste
In a large, non-stick fry pan over medium-high heat, brown the fish fillets on both sides in the oil. Season with salt and pepper and set aside on a covered plate.
In the same pan, bring citrus zest, juice and honey to a boil. Continue boiling until reduced to a thick syrup – then season with salt and pepper. Serve with lime rice (recipe below) and a side salad.
Lime Rice (I found this recipe on Allrecipes.com and made a few tweaks)
Ingredients:
2 c. water
1 T. butter
1 c. rice
1 t. lime zest
juice from 1 lime
1/2 c. chopped fresh coriander
Boil water and then add in rice and butter. Cover, reduce heat to low and continue cooking as per rice directions. Once rice is done, stir in zest, lime juice and coriander just before serving.