Tilapia and Coconut Rice & Mango Salsa

This is a great combo of sweet and spicy- with a hint of coconut. My husband is a coconut hater and actually enjoyed this! Feel free to use another fish besides tilapia; this was just the fish I had on hand. Tasty options could be cod, mahi mahi, or salmon. I know rumors fly about tilapia not being a “good fish” but that is untrue for all tilapia. The key is to look for tilapia raised in the US, Canada, or the UK (even if it is farm raised). I would avoid the tilapia raised in China, as the US turns down the most tilapia from this country due to harsh chemicals. Other than that, tilapia is an inexpensive low-fat, low-calorie, high protein fish option.

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Ingredients:

Tilapia

2 tbsp Extra virgin olive oil

2 tsp Reduced sodium soy sauce

1 tbsp Lemon juice

1 clove Garlic, minced

1 tbsp Red pepper flaked

1 tsp Ground black pepper

1 tbsp Fresh ginger root, minced

2 tbsp Green onion, chopped

4, 5 oz Tilapia fillets (or fish of choice)

Mango Salsa

½ cup Fresh pico de gallo (can buy this pre-made in the produce or make your own pico)

1 tsp Stevia

1 tbsp Water

1 cup Fresh mango, cubed

Coconut Rice

1 cup Uncooked jasmine rice

1 ½ cups Water

1 cube Chicken bouillon

¾ cup Lite coconut milk (about 1/2 can)

2 tbsp Stevia

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Servings: 4 servings

Serving size: ¾ cup rice, 1 tilapia fillet, 1/4 cup mango salsa