Submitted by: Joi K.S.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 1
This recipe is for tilapia and brown rice cooked in coconut oil with an avocado-mango salsa.
1 c. brown rice
2 tbsp. coconut oil
10 cilantro, bunch, fresh, organic
5 oz. tilapia
1 dsh. sea salt
1 mango
1/2 avocado
1/2 tsp. garlic
1 tbsp. onion
1 tsp. cayenne pepper
1 sml. lime
Mince garlic. Finely dice onion piece. Take one tilapia filet( 4 to 5 oz depending on your metabolism type, sprinkle with McCormicks Jerk Seasoning and cayenne pepper to taste and place in skillet with 2 TB of coconut oil. Dice small piece of onion and garlic and toss into the pan. Cook until brown on both sides at low-med heat(approx 15 mins). While fish is cooking, bowl brown rice according to package directions. Remove fish, toss brown rice into the pan. Cook on med-low for about 5 minutes, stirring often. While rice is cooking, chop up 2 oz of mango, 2 oz avocado, small piece of onion, 10 cilantro leaves, and toss in bowl. Squeeze lime juice over the mixture. Add pinch of sea salt and stir. Remove rice and add to place with fish. Garnish with avocado-mango salsa.
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