Tilapia Masala With Rice Recipe | Food Network Kitchen
Difficulty: Easy
Servings: 4 portions
Nutritional Information Per Serving
Calories 423 kcal
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 106 mg
Carbohydrates 44 g
Dietary Fiber 2 g
Protein 39 g
Sugar 3 g
Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Whip up this flavor-packed Tilapia Masala with Rice tonighttender fish marinated in a spicy yogurt blend, broiled to perfection, and paired with fluffy basmati rice studded with peas. It's an easy weeknight win that bursts with ginger, garlic, cumin, and lime, ready in just 40 minutes to impress your family!
Ingredients
- 1 cup basmati rice, rinsed thoroughly
- Kosher salt
- 1/2 cup frozen peas
- 3/4 cup plain yogurt
- 1 small garlic clove, minced
- 1-inch piece fresh ginger, peeled and chopped
- 1 tablespoon fresh lime juice, plus additional lime wedges for serving
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 tilapia fillets, each about 6 ounces
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh cilantro or mint
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Instructions
- In a medium saucepan, combine the rice, 1 1/3 cups water, and 1/4 teaspoon salt. Bring to a gentle simmer over medium-high heat. Lower the heat to a simmer, cover, and cook for 15 minutes. Remove from heat, stir in the peas, cover again, and let sit.
- In a food processor, blend 1/2 cup yogurt with garlic, ginger, lime juice, cumin, cayenne, and 3/4 teaspoon salt until smooth. Pour all but 3 tablespoons of this marinade into a large bowl. Using a fork, pierce the fish fillets a few times, season with salt, then add to the bowl and toss to coat. Marinate for 15 minutes.
- Preheat your oven's broiler. Place the fish on a broiler pan. Spoon the marinade over the fillets and drizzle with melted butter. Broil until the fish turns opaque and flakes easily, about 6 to 8 minutes. Meanwhile, mix the remaining 1/4 cup yogurt with cilantro and salt to taste. Serve the tilapia and rice alongside the yogurt sauce and lime wedges.
Courtesy of Food Network Magazine
