Growing up outside of Chicago and southern England, I was not exposed to a lot of fish. We went out for fish and chips all the time in England, but I usually got sausage and chips… you just can’t beat English sausage. The rare times we had fish at home, it was that gross breaded, frozen fish filets that I question how much fish really is in those 😝.
All in all, by the time I became an adult and headed out on my own, I had virtually no exposure to seafood. And it took a long time before I was introduced to it. It started with a friend of mine who tried to initiate me slowly by introducing me first to tilapia, a super mild white fish. I have come a long way since then, and tilapia is now one of my least favorite fish, only because it is so mild! BUT, for picky kids or people that are iffy on seafood, it is a great fish to introduce fresh fish into your diet.
I have also found that with tilapia, it all comes down to how it’s seasoned and with what it’s served. I mean, you can argue that with any dish, but particularly with tilapia, it makes or breaks it. This recipe is packed with flavor. The fish is seasoned with lime zest, paprika, and cayenne pepper for a very subtle heat and a pleasant citrus tinge.
I often make mango salsa for fish. Tropical flavors compliment fish so nicely! But, this time around, I decided to switch things up and make a strawberry salsa. In addition to my usual cilantro, I also added fresh mint. I also added lime zest and juice to accentuate the citrus flavors of the dish. But let me give you a tip. If you’re like my husband and me, then you should double the salsa portion of the recipe! We like to load up our plates with a lot of salsa because it is just so good! And it’s super healthy for you, so win-win, right?
I am certainly not the first person to do this and I certainly won’t be the last, but what really seals the deal on this recipe is the coconut rice. I don’t get it, but my son hates coconut rice. It’s beyond my comprehension! My husband and I love coconut rice! I mean, it’s not super strong in coconut flavor. It’s just a nice subtle coconut flavor with a mild sweetness that perfectly off-balances the mild heat from the fish. It’s also too easy to make!
You pretty much make your rice the way you normally would, but swap some of the water out for a can of coconut milk! I know a lot of people call for full-fat coconut milk, but I really don’t understand why. Full-fat coconut milk doesn’t add anymore flavor than low-fat coconut milk. Coconut fats aren’t actually heart healthy and full-fat coconut milk has a ton more calories, so I always opt for low-fat coconut milk. If you dgaf, then use whatever you have on hand!
This is a fantastic weeknight dinner. It’s super simple, and the longest part is the cook time on the rice! Prep the salsa while the rice is cooking to save time and get this on the table in 30 minutes! Tilapia is also a very easy fish to pan fry. It’s a flakey fish, but not as flakey as cod, which has a tendency to fall apart. I don’t like to add too much oil to the pan. I call for one tablespoon, but start with a bit less and add a bit more if needed. You really more so want to ensure that the tilapia doesn’t stick rather than frying the fish in the oil.
I’ve been trying to add more seafood into our diet beyond our usual Seafood Saturday dish. A dish that comes together in 30 minutes and is packed with flavor is always a great option during the week!
Enjoy!
Citrusy Pan-Seared Tilapia with Strawberry Salsa & Coconut Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Cuisine: Dinner
Ingredients
Tilapia
4 tilapia filets
2 TBs paprika
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt
2 limes, zested
1 TBs olive oil
Strawberry Salsa
8 oz strawberries, cut into small cubes
¼ cup cilantro, roughly chopped
1 jalapeño, minced
2 TBs mint, roughly chopped
¼ cup cotija, crumbled
1 lime, zested & juiced
Coconut Rice
1½ cups jasmine rice
1 – 15 oz can low fat coconut milk, shaken well before opening
1¼ cup water or coconut water
2 tsps sugar
1 tsps salt
1 lime, juiced
¼ cup cilantro, roughly chopped
Instructions
In a medium pot, add the jasmine rice, coconut milk, water, sugar, salt, and lime juice. Stir to combine. Cover and heat over medium-high until it comes to a boil (be careful that the liquid doesn’t boil over!). Reduce the heat to low and let cook for 20 minutes. Remove the pot from the heat and let sit an additional 10 minutes. Add the cilantro and fluff the rice with a fork, mixing the cilantro in thoroughly.
In a medium bowl, toss together the strawberries, cilantro, jalapeño, mint, cotija, lime zest and lime juice. Set aside.
In a small bowl, mix together the paprika, cayenne pepper, salt, pepper, and lime zest. Generously sprinkle over both sides of each tilapia filet. When the rice has about 10 minutes left, heat the olive oil in a large, nonstick frying pan over medium heat. Carefully swirl the oil to coat the pan. Cooking in batches if necessary, cook the tilapia about 4 minutes per side, or until it easily flakes with a fork.
Dish the rice onto plates, top with the tilapia and a generous serving of strawberry salsa. Serve immediately. Enjoy!
Keywords: tilapia, blackened tilapia, citrus fish, citrus marinade, citrus dry rub, coconut rice, how to make coconut rice, strawberry salsa, strawberry mint salsa, strawberry caprese
