Tilapia is one of my favorite types of fish because it’s light, picks up whatever flavor you apply to it and doesn’t taste “fishy”. I defrosted the fillets tonight with no real plan for what I was going to do. After taking a pantry inventory, I ultimately decided to make a spicy type of fish that would pair well with some yellow saffron rice and some Mexican-style fajita veggies. Here’s what I used:
1 packet of yellow rice
1 can of pigeon peas, drained and rinsed
1 tbsp. olive oil
1/2 onion, diced
1 green pepper, diced
1 squash, cubed
1 zucchini, cubed
Adobo seasoning (optional)
1. Cook rice according to package instructions, adding pigeon peas to mix. (I cooked ours in a rice cooker).
2. While rice is cooking, sprinkle desired amount of spices on fish, both sides. Place fillets in a sprayed baking dish and bake in a 400 degrees oven for about 10 minutes until fish is white and flakes with a fork.
3. While fish is cooking, heat oil in a skillet for the vegetables. Saute the onion and pepper in the pan until the onion starts to get soft, and then add the zucchini and squash and cook for another 3-5 minutes. Sprinkle some seasoning on the vegetables if you want to add some extra flavor.
Wowee! I set out to make some spicy fish, but didn’t realize how spicy I was making it! My husband loved it as he’s a hot spice nut. I on the other hand out-spiced myself and couldn’t eat the fish, no matter how good it looked. I’m thinking I used way too much cayenne pepper – I think I assumed it was going to taste more like paprika. At least the rice and veggies were delicious and filling so I wasn’t left starving.