This meal was a hit! I was a little hesitant how the pre packaged frozen fish would be… but I can confidently say it was a 10/10. Mango coconut crusted tilapia over rice pilaf/asparagus and topped with a mango salsa. Sounds complicated, but everything was very easy!
Ingredients:
• 2 frozen fish filets. I grabbed these at @vincenzoswaterloo (I grabbed the coconut mango – lots of options!)
• 1 cup brown rice
• 1 cup chopped celery
• 1 cup chopped green onion
• 2 tbsp butter
• 1 lemon
• Asparagus
• Avocado
• Jalapeño
• Mango
• Red Onion
• Red Pepper
• Lime
Fish/Asparagus:
1. In a baking tray, place fish and asparagus. Drizzle asparagus in olive oil, salt and pepper. Bake at 375 for 30 minutes.
Rice Pilaf:
1. Cook brown rice according to package instructions.
2. In a pan, add 2 tbsp butter. Let the butter melt completely over low heat. Add 1 cup chopped celery and 1 cup chopped green onion. Cook until tender. Add your brown rice and combine. Top with lemon zest.
Mango Salsa:
1. Dice 1/2 an avocado, 1/2 a mango, 1/2 a jalapeño, 1/4 cup red onion, and 1/4 cup red pepper. Combine. Squeeze in the juice of 1 lime. Stir to combine.
