Costa Rican Tilapia
Dive into the tropical flavors of Costa Rican cuisine with this vibrant and healthy Costa Rican Tilapia recipe! Featuring tender, flaky tilapia fillets marinated in a zesty blend of lime juice, garlic, smoked paprika, and cumin, this dish is a true taste of paradise. Served alongside fragrant coconut-infused rice and a colorful medley of sautéed bell peppers, zucchini, and onions, each bite is a burst of fresh, citrusy, and mildly smoky flavors. The addition of soy sauce and fresh cilantro adds the perfect balance of umami and brightness to this Caribbean-inspired meal. Ready in just 50 minutes, this easy yet elegant recipe is perfect for weeknight dinners or tropical dinner parties. Treat your taste buds to a getaway with this irresistible Costa Rican tilapia dish!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
- 1 cup white rice, uncooked
- 1 cup water
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium onion, sliced
- 1 tablespoon soy sauce
Instructions
Rinse the tilapia fillets under cold water and pat dry with paper towels.
In a small bowl, mix together lime juice, olive oil, minced garlic, smoked paprika, cumin, salt, and pepper to create a marinade.
Brush the tilapia fillets on both sides with the marinade. Let them sit for 15 minutes while you prepare the other components.
In a medium saucepan, combine coconut milk, water, and a pinch of salt. Bring to a boil, then add the uncooked white rice.
Reduce the heat to low, cover, and let the rice simmer for 15-18 minutes, or until the liquid is absorbed and the rice is cooked through.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the red bell pepper, yellow bell pepper, zucchini, and onion.
Sauté the vegetables for 5-7 minutes until tender-crisp, then stir in the soy sauce for a touch of umami flavor. Remove the skillet from heat and set aside.
Heat another non-stick skillet over medium heat and lightly oil it. Cook the marinated tilapia fillets for 3-4 minutes per side, or until they are opaque and flake easily with a fork.
Right before serving, garnish the tilapia with freshly chopped cilantro.
To serve, place a scoop of coconut rice on each plate, top with a cooked tilapia fillet, and serve the sautéed vegetables on the side. Enjoy!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3254 mg | 141% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 41.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3635 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
