25 minutes
Serves 5
Ingredients:
1/4 cup olive oil
2 pounds tilapia, filleted and skin removed
Juice of 1 lemon
2 tsp. salt
2 tsp. black pepper
1 Tbsp. minced garlic
In a large frying pan, heat olive oil over medium heat. While oil is heating, season fish evenly with lemon juice, salt and pepper. Add garlic to hot oil and saute for 2 minutes. Add fish to pan and saute over medium heat 5 minutes on each side or until golden brown. Serve with Mexican Fried Rice.
Mexican Fried Rice:
2 Tbsp. olive oil
1/2 cup diced onion
2 cups Arborio rice
6 cups chicken stock
3 Tbsp. Sazon Goya con Culantro y Achiote (Goya Seasoning with Coriander and Annatto ~ This can be found in the Latino section of your local supermarket or in a Latino grocery store.)
3 Tbsp. finely chopped fresh cilantro
In a large, deep frying pan, heat oil over medium heat and add onion. Saute onion for 3 minutes. Add rice and saute until golden brown, 5-7 minutes. Add 1 cup of chicken stock. It should sizzle when it hits the pan. Stir rice and chicken stock. Add the Goya Seasoning and mix well. Simmer for 5 minutes. While stirring, add a second cup of chicken stock. Simmer rice and liquid until liquid cooks away. Add a third cup of stock and stir well. Continue to simmer rice until liquid cooks away. Add next 3 cups of stock, one at a time, stirring often. Before each addition, allow liquid to cook away. When all six cups of stock have been added and rice is soft and fluffy, remove from heat. Add chopped cilantro and stir to combine. Serve immediately. (Chef's Note: Add 1/2 cup finely chopped tomato with cilantro for added color and flavor if desired.)