Tilapia Mexicana
Directions
- 1Add some butter to a pan.
- 2Once the butter melts, add one garlic clove and one cup of jasmine rice.
- 3Mix all of this together.
- 4Add two cups of rice.
- 5Add a piece of onion for flavor.
- 6Add four cups of water.
- 7Season with some black pepper, a little bit of chicken bouillon, and one bay leaf.
- 8Give them one last mix.
- 9Cover the pan and cook on low for 20 minutes.
- 10Add some lime juice, garlic salt, and paprika for color to the tilapia.
- 11Mix to ensure all the tilapia is coated.
- 12Add some butter to a pan.
- 13Add the tilapia to the pan.
- 14After a few minutes, flip the tilapia, but do not cook it all the way.
- 15Remove the fish from the pan.
- 16Add the onion to the pan.
- 17Sauté the onion for about a minute.
- 18Add the tomatoes and cilantro to the pan.
- 19Mix this up.
- 20Add one spoon of tomato Knorr, garlic powder, and black pepper.
- 21Give this a good mix.
- 22Add a little bit of cumin.
- 23Add about one cup of water, adjusting the amount depending on how thick you want the sauce to be.
- 24Add some corn.
- 25Add the fish back into the pan.
- 26Cover the pan and let it simmer on low.
- 27Serve the tilapia on top of the rice.
- 28Top with avocado (optional).
- 29Add some queso fresco on top (optional).
- 30Add a serrano (optional, since none were added during cooking).
Ingredients
- butter
- 1 garlic clove
- 2 cups jasmine rice
- 1 piece onion
- 4 cups water
- black pepper
- chicken bouillon
- 1 bay leaf
- lime juice
- garlic salt
- paprika
- tilapia
- serrano
- tomatoes
- cilantro
- 1 spoon tomato Knorr
- garlic powder
- black pepper
- cumin
- 1 cup water
- corn
- avocado
- queso fresco
- serrano
Equipment
pan
Tips
- Do not cook the tilapia all the way through in the initial pan-frying step.
- Adjust the amount of water in the sauce to achieve desired thickness.
- Adding avocado and queso fresco is optional.
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