Well I don't have much to say right now except I want to praise the Lord for His provision in getting me a job which will hopefully be a great experience for me! It sounds like it will be.
And why was I so worried all those months ago about having a good job? I know He will provide. Yahweh Yireh--It's what Abraham named the mountain where God provided a ram for him to sacrifice.
Daily He provides us with delicious food to sustain us. This Costa Rican Tilapia is just one more reason to praise Him. I will likely make this one again. (And that's saying a lot considering I rarely make things twice!)
Costa Rican Tilapia-adapted slightly from We heart food
2 tablespoons fresh lime juice
2 tablespoons olive oil
3 tablespoons finely chopped fresh cilantro
3 teaspoons minced garlic
1 teaspoons kosher salt
1/8 teaspoon sugar
4 tilapia fillets, about 5 ounces each
3/4 cup long-grain brown rice
1 cup chopped onions
3 tbs orange juice
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
3 tablespoons finely chopped fresh cilantro
3 teaspoons minced garlic
1 teaspoons kosher salt
1/8 teaspoon sugar
4 tilapia fillets, about 5 ounces each
3/4 cup long-grain brown rice
1 cup chopped onions
3 tbs orange juice
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
For the tilapia marinade, combine lime juice, 2/3 tablespoon olive oil, 1 1/2 tablespoons cilantro, 3/4 teaspoon garlic, 1/3 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes. Be sure that the bottom of the tilapia is also flakey and cooked well. (this might require a messy flip of the tilapia fillets.)
This tilapia serves, and there will be rice & beans to spare--which is just what I wanted. Mmm leftovers! :)
Notes:
-Cut the rice & beans either in half or do 2/3 of it if you're not interested in leftovers.
-If serving 6, just make a bit more marinade for two more fillets and serve with the same amount of rice mixture.
