4 tilapia fillets, about 4 ounces each 2 tablespoons all-purpose flour 1/4 teaspoon salt, divided 1/8 teaspoon black pepper 6 teaspoons butter, divided 1 package (8.8 ounce size) ready-to-serve Spanish rice 1 can (14.5 ounce size) diced tomatoes with chiles or chipotle chiles 1 can (15 ounce size) black beans, rinsed and drained 1/4 teaspoon crushed dried oregano 1 green onion, trimmed and finely chopped
Rinse tilapia and pat dry. Combine flour, half the salt, and pepper in gallon-sized resealable food storage bag. Add tilapia and shake to coat.
Melt 4 teaspoons of the butter in large skillet. Add tilapia; cook over medium-high heat 2 minutes per side or until golden brown and flesh flakes easily. Remove tilapia from skillet and keep warm. Add remaining 2 teaspoons butter to skillet. Add rice and separate grains with a fork.
Stir in tomatoes, black beans, oregano and remaining salt. Reduce heat to low and simmer 5 minutes, stirring frequently. Sprinkle with onion. Place tilapia fillets on top of rice mixture in skillet. Serve directly from skillet.
Recipe Source: Best Recipes Fish and Seafood Recipes
I usually have a hard time rating a recipe with 5 stars when it contains a lot of pre-made/boxed ingredients. This recipe, however, was surprisingly good! I was dubious about the ready-to-serve rice, but it was pretty good. You could, of course, use your own recipe. I used fire roasted diced tomatoes with medium-heat green chiles. I also used olive oil instead of butter. The best part about this recipe was it was ready in under 15 minutes (maybe even closer to 10!).
Jul 3, 2013
sgirl Member since: May 16, 2010
It's tough to get my kids to eat fish so I'm always looking for recipes that have a real variety of strong flavors to keep them from remembering they are eating fish. This was perfect! They love mexican food so they enjoyed this quite a bit. I thought that when they got to be teenagers they wouldn't be so picky but nope, they still are!