Cooking & preparation instructions
Tomato Crema Sauce Base
Medley of Diced Onions & Red Bell Peppers
2 Tilapia Fillets
Steam Pouch of Brown Rice & Green Pea Medley
What You'll Need:
Cooking Oil (of your choice)
Baking Sheet (preferably nonstick)
Optional Add-Ins: Green capers and chopped cilantro.
What To Do:
To start, submerge the sauce packet in a bowl of warm water for 5 minutes to help thaw. Heat 1 tsp. oil in a medium skillet over medium heat. Add the onion-red pepper mix and stir gently for 3-4 minutes until sizzling and the onions have softened. Open the sauce packet and pour the sauce into the skillet. Bring the sauce with the vegetables to a boil, and then reduce the heat to low for the sauce to simmer. Allow sauce to simmer over low heat for 10 minutes, stirring occasionally, until thickened.
While the sauce is cooking, rinse the tilapia fillets in the sink under cold water for 20 seconds. Pat dry and season each fillet to taste with the chili lime seasoning, saving at least half of the seasoning for the rice. Heat 1 Tbsp. oil in a large skillet (nonstick if you have it) over medium-high heat until hot. Add the tilapia and cook 4-5 minutes per side, or until golden brown and the fish flakes with a fork. The fish should reach an internal temperature of 145°F with a meat thermometer.
As the tilapia is cooking, place the microwave-safe steam pouch of the rice-pea medley in the microwave. Do not tear or puncture the pouch. Microwave on full power for 3½ to 4 minutes. Open pouch with caution (steam will be hot) and pour into a bowl. Mix in the remaining chili lime seasoning to your preference of spice level.
To plate your dish, divide the rice between 2 plates and top with the tilapia and tomato sauce. Garnish with optional green capers and chopped cilantro, if desired. Enjoy!
- 28 oz