This lean, gingery dish will for sure become part of your weekly rotation.
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- Yields:
- 4
- Cal/Serv:
- 382
Ingredients
- 1 c. long-grain white rice
- 2 tbsp. fresh lime juice
- 1 tbsp. Grated Ginger
- 2 tsp. honey
- 2 tbsp. plus 1 teaspoon olive oil
- 2 scallions, thinly sliced
- 1 jalapeño pepper (seeded if desired), finely chopped
- 1/2 small pineapple (about 1 lb), peeled, cored, and cut into small pieces
- 1 small english cucumber, cut into small pieces
- 4 6-ounce tilapia fillets
- kosher salt
- Pepper
Directions
- Step 1Cook the rice according to package directions. Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Toss with the scallions, jalapeño, pineapple, and cucumber.
- Step 2Heat the remaining oil in a large nonstick skillet over medium heat. Season the tilapia with 1/4 teaspoon each salt and pepper and cook until golden brown and cooked through, 1 to 3 minutes per side. Serve the fish with the rice and relish.
PER SERVING 490 CAL, 12 G FAT (2.5 G SAT), 40 G PRO, 320 MG SODIUM, 57 G CARB, 1 G FIBER
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