Friday, April 11, 2014
Simple Southwestern Tilapia (or Swai) and Fiesta Lime Rice
Another wonderful (and easy) Marlene Koch recipe. A great way to add a little southwestern flavor to a mild wild fish. Serve it with this quick and simple rice and garnish with a lime wedge for a light weeknight dinner.
SIMPLE SOUTHWESTERN TILAPIA (or SWAI) and FIESTA LIME RICE (4 servings)
1 lime, juice and zest
2 Tbsp light mayo
4 (4 oz) mild white fish filets
1 1/4 cups reduced-fat cheese crackers
1 Tbsp taco seasoning (40% less sodium)
2 Tbsp cornmeal
pinch cayenne pepper
Prehat oven to 450F. Spray a baking sheet with cooking spray.
Zest then juice the lime and place in a shallow flat bowl. Whisk in the mayo, add the fish filets and marinate for 5 minutes.
Place the crackers in a plastic bag, crush with a rolling pin, and place crumbles on a plate. Add the taco seasoning and cornmeal and mix well.
Coat the filets with the cracker mixture and place on the prepared baking sheet. Bake for 5 mintues, turn the filets over, and bake for 5-7 minutes or until the fish flakes with a fork.
FIESTA LIME RICE (4 servings)
2 cups cooked rice
1 (11 oz) can southwestern-style corn blend (I used Green Giant brand), drained and rinsed
1 tsp taco seasoning
1/2 lime, zested and juice
1 Tbsp chopped cilantro
salt to taste
Mix all ingredients. Warm in a microwave.
Southwestern Tilapia: Marlene Koch "Eat More of What You Love," p. 274
Fiesta Lime Rice: adapted from Marlene Koch "Eat More of What You Love," p. 229