I serve this over white jasmine rice that I prepare in a rice cooker well before I begin cooking (Actually, I set it up before I put Marlowe in the bath, and by the time she is down for the night, the rice is finished!). You can also serve on top of brown rice, quinoa, or even greens if you are eating low-carb. If using, I recommend preparing your starch in advance. This recipe serves two but is easily doubled!
- Two large Tilapia fillets (or 4 small)
- Zest from 2 large limes
- Juice from 2 large limes
- 1/3 cup seasoned Rice Vinegar
- 1/3 cup Extra Virgin Olive Oil, plus 1 Tablespoon
- 1/2 jalapeño, seeded and chopped
- 1 medium bunch of cilantro, rinsed, stems removed & leaves chopped
- 1/2 cup dry roasted sunflower seeds (Optional)
- Salt & Pepper
Recipe: Preheat oven to 400 degrees. Rinse the Tilapia fillets and pat dry. Place in a shallow baking dish that is large enough to hold the fillets with out overlapping. Drizzle with 1 Tablespoon Extra virgin olive oil on both sides, and season both sides with salt and pepper. Sprinkle a pinch of the lime zest on top of each fillet. Place in the oven for approximately 10 minutes, or until cooked through but not dried out.
Meanwhile, prepare the vinaigrette. Pour the rice vinegar, extra virgin olive oil, lime juice, chopped jalapeño, cilantro (reserve a couple pinches for garnish), and the rest of the lime zest in to a blender or food processor (I use the Vitamix). Slowly increase the speed until the vinaigrette is completely smooth. Taste and season with salt and pepper. If you would like it spicier, add the other half of the jalapeño, seeds removed of course.
Place a cup of cooked rice (if using) in to the bottom of a shallow bowl. Place a Tilapia fillet on top, and douse with green vinaigrette! (I drown mine). Then, sprinkle with half of the sunflower seeds and a pinch of chopped cilantro. Enjoy!