Costa Rican Tilapia

• fresh lime juice↗3 tablespoons
• olive oil↗3 tablespoons

  divided

• finely chopped fresh cilantro or 4 tablespoons parsley4 tablespoons

  divided

• minced garlic4 teaspoons

  divided

• kosher salt↗1 1⁄2 teaspoons

  divided

• sugar↗1⁄4 teaspoon
• tilapia fillets6
• long-grain rice↗3⁄4 cup
• chopped onion1 cup
• oranges, peeled, seeded, coarsely chopped↗2
• diced tomatoes, un-drained1
• black beans or pinto beans, drained, rinsed↗1
• dried oregano leaves↗1 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish.

2. 2

   Add tilapia and marinate 15 minutes, turning once.

3. 3

   To prepare the bean and rice mixture, cook the rice according to package and keep warm while the tilapia is marinating.

4. 4

   Preheat oven to 400 degrees. In a large, 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.

5. 5

   Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.

6. 6

   Transfer hot rice to a 9 by 13 inch baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets.

7. 7

   Bake 16 to 20 minutes.