Crispy pan-fried tilapia coated in a citrus pepper dry rub. Served with fluffy yellow rice, cilantro, serrano, and sweet pineapples. Topped with a chunky pineapple-cilantro salsa fresca.
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Tilapia
Tilapia is a wonder pan frying fish. It is a mild and flaky fish that is perfect for pan frying. The high heat of the pan helps to create a crispy crust on the outside of the fish while leaving the inside moist and tender. Tilapia is also a very versatile fish that can be cooked with a variety of seasonings and sauces.
Citrus pepper rub
My citrus pepper dry rub adds tartness and some heat to this recipe. The citrus adds a bright, tangy flavor that compliments the richness of the tilapia, while the pepper provides a subtle kick of heat. The rub is easy to make and can be doubled for more uses.
Jasmine rice
Jasmine rice is a type of long-grain rice native to Thailand. It is known for its delicate, floral aroma and its slightly sticky texture.Jasmine rice is a good source of fiber, vitamins, and minerals. If you are looking for a healthy and delicious rice option, jasmine rice is a great choice.
Pineapple
Pineapple adds a burst of sweetness to this rice. The pineapple is cooked with the rice, so the flavors are infused together. This dish is also very easy to make, so it’s perfect for a weeknight meal.
Serrano
Serrano pepper brings the heat to this yellow rice. The rice is cooked in a flavorful broth made with chicken broth, cumin, and turmeric, and then topped with a mixture of tomatoes, onions, and serrano peppers. The serrano peppers add a nice kick of heat to the dish, swap it out with bell pepper or serrano if you prefer a milder flavor.
Cilantro
Cilantro adds freshness to this rich and flavorful dish. The cilantro acts with the lime to cut some of the fat and spice that’s running throughout this dish.
TIPS AND TRICKS FOR THE BEST CITRUS PEPPER TILAPIA + SERRANO PINEAPPLE YELLOW RICE
Prepping the fish
Tilapia is best pat dry so that the seasoning sticks to the outside forming a crisper crust once added to the hot pan. This is because when the fish is wet, the seasoning will not adhere as well and will likely fall off during cooking. Patting the fish dry also helps to create a better sear, which will help to lock in the flavor and juices.
Making the rice
To make the rice, you first want to sweat the aromatics and spices in olive oil and butter prior to adding in the rice so that the colors permeate the oil so that once the rice is added it absorbs all the flavor and the seeping colors stain the rice.
To make the rice, you first want to sweat the aromatics and spices in olive oil and butter. This will help to permeate the colors of the aromatics and spices into the oil. Once the rice is added, it will absorb all of the flavor and the colors will stain the rice.
Alternative flavors
This rice is very adaptable and can take on many different flavors. If fish is not your thing, try barbecue chicken, fried coconut shrimp, or change up the seasoning by adding your favorite herb rub or blackening seasoning.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Chef Knife
Cutting Board
Saute Pan
Rubber Spatula
SIMILAR RECIPES TO
Lemon Lump Crab Cakes
Shrimp Boil Stuffed Russets
Southwestern Shrimp Salad
ENJOY THIS RECIPE WITH
Chopped Cherry & Spinach Salad
Lemon Sunflower Dressing
Cajun Barbecue Crab Legs
Crispy pan-fried tilapia coated in a citrus pepper dry rub. Served with fluffy yellow rice, cilantro, serrano, and sweet pineapples. Topped with a chunky pineapple-cilantro salsa fresca.
INGREDIENTS
- Citrus Pepper Rub
- 3 Tilapia Filets
- 2 tsp Smoked Paprika
- 2 tsp Black Pepper
- 1 tsp Citric Acid
- 2 tsp Garlic Powder
- 1 tsp Salt
- Yellow Rice
- 1c Jasmine RIce
- 2c Vegetable Broth
- 1/2c Pineapple, fresh or canned
- 1 Serrano, seeded- minced
- 1 Roma Tomato, minced
- 3Tb CIlantro, minced
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oiI + butter
- Pineapple Salsa Fresca
- 1c Pineapple, chunks
- ½ Serrano, minced
- 1/4c Cilantro, minced
- ½ Lime, juiced
- 1 Garlic Cloves, minced
- Salt, to taste
INSTRUCTIONS
- To make the tilapia, pat the tilapia dry then rub with the spice rub. Heat a pan over medium high heat and cook the tilapia on both sides for 3-4 minutes. Remove the tilapia from the pan then start the rice.
- Heat the olive oil in a large skillet over medium heat.Add in pineapple, serrano, tomato and cilantro. Cook for 1 minute. Add the smoked paprika, garlic powder, onion powder, cumin, oregano, turmeric, cayenne pepper, black pepper, and salt. Cook, stirring constantly, for another minute.
- Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- To make the pineapple salsa fresca combine all the ingredients listed and allow to sit together for a few minutes.
- Fluff the rice with cilantro, lime and a sprinkle or salt. Top with the grilled tilapia and serve immediately.
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