Costa Rican Tilapia

Ingredients:

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

Cooking Instructions:

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

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

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