Costa Rican Tilapia Food

BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

COSTA RICAN TILAPIA

Steps:

• 1. For the marinade: Combine lime juice, 1 Tbsp olive oil, 2 Tbsp cilantro, 1 tsp garlic, 1/2 tsp salt, and sugar in a small bowl. Add the fillets and marinate for 15 minutes, turning once.
• 2. While tilapia is marinating, cook rice according to package directions.
• 3. Preheat oven to 400°F.
• 4. For the bean mixture, heat 2 Tbsp olive oil in a large skillet with high sides over medium heat. Add onion and remaining 3 tsp garlic, and sauté until soft and translucent, about 5 minutes, stirring frequently. Add remaining 2 Tbsp cilantro, oranges, tomatoes, beans, oregano, 1 tsp salt, black pepper and chili powder. Cook, uncovered, until hot, about 7 or 8 minutes, stirring frequently.
• 5. Transfer cooked rice to a 9x13-inch (or 3-quart) baking dish. Add the bean mixture, and stir gently to mix the beans and rice together. Place fillets, overlapping slightly, on top of the beans and rice layer, and spoon the marinade over the fillets. Bake about 16 to 20 minutes or until the tilapia easily flakes when pierced with a fork.

COSTA RICAN CASADO

Steps:

• In a medium size pot, combine the rice and broth (or water), season with a pinch of salt and pepper. Cover, bring to a boil. Once boiling, turn the heat down to low and simmer for 20 minutes, until all of the liquid is absorbed. Remove from heat when done and stir in the chopped cilantro.
• While the rice cooks, prepare the chicken. Preheat a large cast iron skillet over medium-high heat, and add the olive oil. Chop up the chicken breasts into bite size pieces, then season with the paprika, salt, and pepper.
• Add the chicken to the pan in an even layer (you may have to work in batches in order to not crowd the pan), and let it cook for 8-10 minutes, stirring occasionally. Once the chicken is golden brown and cooked through, remove from the heat and set aside.
• Rinse and drain the black beans, then add them to a saucepan with a few tbsp of water. Season with salt and pepper, turn the heat to low and let them slowly heat through as you cook the plantains.
• Lastly, prepare the plantains. Peel and slice the plantains on a bias, then preheat the skillet over medium heat. Add the coconut oil, then add the plantains. Let them cook on one side for about 3 minutes, season with a pinch of salt, then flip and cook for another 2-3 minutes. You want the plantains to turn golden brown. Work in batches so that you don't crowd the pan, then set aside.
• To assemble: lay down a handful of greens on a plate, then spoon the rice, beans, and chicken over the top. Add a few pieces of plantain to the plate, then top with your desired toppings (pico de gallo, sour cream, avocado, more cilantro)

COSTA RICAN TILAPIA

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

COSTA RICAN TILAPIA

Steps:

• 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.
• Add tilapia and marinate 15 minutes, turning once.
• To prepare the bean and rice mixture, cook the rice according to package and keep warm while the tilapia is marinating.
• 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.
• Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
• 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.
• Bake 16 to 20 minutes.