coriander-crusted-tilapia-with-brown
- coriander-crusted tilapia with brown rice and vegetable (slightly adapted from Real Simple Magazine, March 2017)
- 6 tilapia loins (I buy them at Costco frozen then thaw them)
- 2 tablespoons ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons olive oil, divided
- 1 cup shredded carrots
- 3 green onions, sliced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 cups whole grain jasmine rice, cooked and hot
- 3 cups loosely packed arugula and spinach
How to Make It
- Pat tilapia dry with paper towels. Combine coriander, pepper and 3/4 teaspoon of the salt in a small bowl. Season tilapia all over with the mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tilapia and cook until golden brown and crispy, about 4 minutes. Flip and cook until opaque, about 1 minute.
- Simultaneously, heat a smaller skillet with 1 tablespoon oil.. Add carrots and green onions and cook until almost tender. Add broth and lemon juice and cooked rice. Cook until hot. Add greens and cook until wilted.
- Serve tilapia with brown rice and vegetables.
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