El Agave Fish Recipe

Marinate fish

Pat the tilapia fillets dry with paper towels. In a shallow dish, whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Place fillets in the dish and spoon marinade over them to coat. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to avoid breaking down the fillets.

Preheat grill or skillet

While fish marinates, preheat an outdoor grill to medium-high (about 375–425°F / 190–220°C) or heat a large heavy skillet / grill pan over medium-high heat and brush lightly with oil to prevent sticking.

Grill the tilapia

Remove excess marinade from fillets and place on the preheated grill or in the skillet. Cook for about 3–4 minutes per side, depending on thickness, until opaque and easily flakes with a fork (internal temperature 145°F / 63°C). Transfer cooked fillets to a warm plate and tent loosely with foil while finishing sides and salsa.

Prepare mango and vegetables

Peel and dice the ripe mango into approximately 1/2-inch cubes to make about 1 cup. Finely dice 1/2 jalapeño (remove seeds for less heat), 1/2 cup red bell pepper and 1/4 cup red onion.

Mix salsa

In a medium bowl combine the diced mango, jalapeño, red bell pepper, red onion and 2 tbs chopped cilantro. Add 1 tbs fresh lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning or lime as desired. Let sit at room temperature for 10 minutes to meld flavors.

Cook rice

Rinse 1 cup rice until water runs clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Steam broccoli and carrots

While rice cooks or when you have 8–10 minutes left, bring a medium pot with 1–2 inches of water to a simmer and fit with a steamer basket (or use a microwave steamer). Add 3 cups broccoli florets and 2 sliced carrots to the basket, cover and steam until bright green and tender-crisp, about 5–7 minutes. Drain any excess water. Toss vegetables with 1 tbs butter or olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

Divide rice among 4 plates. Place a grilled tilapia fillet on each bed of rice. Spoon a generous portion of mango salsa over each fillet. Arrange steamed broccoli and carrots alongside.

Garnish each plate with chopped cilantro leaves and serve with lime wedges for squeezing over the fish. Serve immediately.