For the spiced brown rice
- 1 cup long-grain brown rice
- 2 cups water, minus 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 2 large tilapia fillets
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 2 tablespoon olive oil
- 1 whole lemon, juiced
Make the spiced brown rice
- Rinse brown rice under cold water for 1 minute to remove all the excess starch.
- Add water to a medium sized pot, and bring to a boil. Add salt and spices, then rinsed rice, and cover. Lower heat to medium-low and let rice cook for 35-40 minutes. Keep an eye on it the last 5 minutes to make sure it’s not burning.
- Remove from heat and fluff with a fork. Serve with butter.
- Lay both pieces of the Tilapia down on a plate and sprinkle with sea salt — now is not the time to be liberal, so be gentle. Repeat with the pepper and thyme. Flip them over and season the other side.
- Heat a large nonstick pan over medium-high heat, giving it a few minutes to heat up completely. Add olive oil cook until it shimmers. Add 1 tilapia fillet to the pan and set a timer for 3 minutes, making sure you have a good sear on the fillet before you flip it over.
- When the timer goes off, flip the fish over and set the timer for another 2 1/2 minutes. When the timer goes off, check the thickest part of the fish for doneness by poking it with the corner of your spatula – you should see no translucent pink flesh. If the fish is not cooked through, check every 30 seconds for doneness.
- Remove fish from pan and repeat with second fillet. Fish can be kept on a plate in a warm oven to prevent it getting cold.
- Sprinkle lightly with lemon juice and serve with brown rice and a nice green salad.
Source: Fearless Fresh
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