Zesty Grilled Tilapia

By á-168951

Ingredients

• Serving 6
• 6 (6-oz) tilapia fillets
• 6 Tbs olive oil, plus additional for brushing
• 1 Tbs grated orange zest
• 6 Tbs freshly squeezed orange juice
• 1 Tbs grated fresh ginger
• 1 tsp hot sauce, to taste
• 1 tsp salt
• Freshly ground black pepper
• Mango Coconut rice, recipe follows

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Place the fish in a large nonmetal dish. Whisk together the 6 Tbs oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste, pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork about 5 minutes per side for each inch of thickness.

Serve alongside Mango Coconut Rice.

Mango Coconut rice:
1 Tbs olive oil
1-1/2 cups long-grain rice
1 (14-oz) can unsweetened coconut milk
2/3 cup water
1 tsp salt
1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut mil, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.