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Costa Rica Recipes

Costa Rica Tilapia


  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil, divided
  • 4 tablespoons finely chopped fresh cilantro or parsley, divided
  • 4 teaspoons minced garlic, divided
  • 1-1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon sugar
  • 6 tilapia fillets, about 5 ounces each
  • 3/4 cup long-grain rice
  • 1 cup chopped onions
  • 2 oranges, peeled, seeded, coarsely chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black or pinto beans, drained, rinsed
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper


Marinade Preparation:

  1. Combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar.
  2. Add tilapia and marinate 15 minutes, turning once.

Bean and Rice Mixture:

  1. Cook rice and keep warm.
  2. Preheat oven to 400 degrees.
  3. In a large, skillet or saucepan, heat 2 tablespoons olive oil on medium heat.
  4. Add remaining garlic and onions; sauté until translucent.
  5. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne.
  6. Cook, uncovered, until hot stirring occasionally.
  7. Transfer hot rice to a baking dish.
  8. Add bean mixture and blend.
  9. Overlap tilapia fillets on top and add marinade over fillets.
  10. Bake until the tilapia begins to flake.

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