Costa Rican Style Baked Tilapia with Village Rice, Pineapple, and Beans July 28 2013, 0 Comments

Costa Rican Style Baked Tilapia with Pineapple, Village Rice, and Beans


1 cup basmati or other long-grain white rice, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/4 cup orange juice (fresh-squeezed if possible)
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro (plus extra for garnish)
2 garlic cloves, minced
1 teaspoon sugar
½ tsp kosher salt (or ¼ tsp table salt)
¼ tsp black or white pepper
4 (5 to 7-ounce) tilapia fillets (or other firm white fish), rinsed and patted dry
2 cups Village Hot Sauce Mild (Extra Hot may be substituted)
1 (15-ounce) can black beans, drained and rinsed
2 cups medium-diced fresh pineapple
1-2 limes, thinly sliced


Bring chicken broth to boil in a pot over medium heat and add rice. 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 shallow baking dish, whisk together orange juice, lime juice, olive oil, 2 tablespoons of the cilantro, garlic, sugar, salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning once or twice.

Stir together the cooked rice, Village Hot Sauce, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish or 9x13” pan. Remove the tilapia from the marinade--reserve the marinade--and place the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices on the filets. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 35 minutes depending on thickness of filets. Garnish with chopped cilantro before serving. Serves 4-6.