Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups long grain rice
  • 8 saffron threads
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • Juice of 1 lime
  • 2 tablespoon extra virgin olive oil
  • 2 jalapeno (minced)
  • 2 tablespoon minced garlic
  • 6 scallions (sliced)
  • 2 14-ounce cans no-salt-added diced tomatoes
  • Zest of 1 lime
  • 1/2 teaspoon cinnamon
  • 1 bay leaf
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 4 Tilapia fillets
  • 1/4 cup fresh oregano leaves
  • 1/2 cup chopped Castellano olives

Instruction

  • Combine the rice, saffron, garlic powder, and turmeric with 2 cups of water in a medium pot. Heat over medium until the water level dips below the rice. Cover, turn the heat to low, and let cook for 15 minutes. Keeping the pot covered, turn off the heat and let rest for 10 minutes. Squeeze in the lime juice and fluff with a fork.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the jalapeno, minced garlic, and scallions and cook for 1 minute. Add the canned tomatoes (with juices) along with the lime zest, cinnamon, bay leaf, and cup of water. Continue to cook on medium heat, stirring occasionally, for 10 minutes.
  • While the sauce is simmering, pat the fish fillets dry and season lightly with salt and pepper. Heat the vegetable oil in a nonstick pan over medium-high heat until shimmering. Add the fillets and cook 2-4 minutes per side, or until opaque and cooked through.
  • Stir the oregano and olives into the sauce and turn off the heat. Taste and add salt and pepper as needed.
  • Serve the fish fillets over a bed of rice, topped with a generous portion of sauce.