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Middle Eastern

Indian-Spiced Tilapia with Cilantro Lime Rice
1 cup white basmati rice
1 1/2 cups water
2 Tbsp. fresh lime juice
1 bay leaf
1 tsp. ground cumin
1 tsp. turmeric
2 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. chili powder
1/8 tsp. salt
1 Tbsp. fresh lemon juice
1 Tbsp. water, or more as needed
1 tsp. olive oil
4 (6 oz.) tilapia fillets
1 lemon, ends trimmed, cut into 8 thin slices
1/2 cup finely chopped cilantro
zest from 1 lime
4 cilantro sprigs (optional garnish)
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Indian-Spiced Tilapia with Cilantro Lime Rice

Indian-Spiced Tilapia with Cilantro Lime Rice

Indian-Spiced Tilapia with Cilantro Lime Rice
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:40 minutes
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine rice, water, lime juice, and bay leaf. Bring to a boil over high heat. Cover and turn heat to low; cook until water is absorbed and rice is just tender, about 15 to 20 minutes.
3. While water comes to a boil, in a small bowl, mix together cumin, turmeric, coriander, pepper, cinnamon, chili powder, and salt. Whisk in lemon juice, water, and oil to form a spreadable paste; add a little more water if it's too thick. Brush both sides of the fish fillets with this mixture and place on prepared baking sheet. Top each fillet with 2 lemon slices. Bake tilapia until just done, about 15 to 20 minutes.
4. When rice is ready, stir in chopped cilantro and lime zest; toss to mix. Divide rice among 4 plates or shallow bowls and top with a piece of fish. Garnish with cilantro sprigs if desired.
Source: Hannaford fresh Magazine, May - June 2013