Lunch · Mexican · 15 min
Steamed Tilapia with Cilantro-Lime Vinaigrette and Fragrant Steamed Rice
- Calories
- 911
- Protein
- 89g
- Carbs
- 70g
- Fat
- 30g
Ingredients
- 323.1 g tilapia fillet
- 80 g long-grain white rice
- 160 ml water
- 2 tbsp extra-virgin olive oil
- 1.5 tbsp lime juice
- 1 clove garlic
- 0.25 cup cilantro
- 98.9 g queso fresco
- 0.5 tsp salt
Method
- 01Rinse 80 g of long-grain white rice in a fine-mesh strainer under cold water until water runs clear. Combine with 160 ml water and a pinch of salt in a small pot, bring to a boil, reduce heat to low, cover, and steam for 15 minutes until tender and water is absorbed.
- 02Prepare the cilantro-lime vinaigrette: In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lime juice, minced garlic, 1 tbsp chopped fresh cilantro, and a pinch of salt until emulsified.
- 03Season tilapia fillet lightly on both sides with a pinch of salt. Place the fillet in a steamer basket lined with parchment paper.
- 04Set steamer basket over a pot of boiling water, cover, and steam for 6-8 minutes until the tilapia is opaque throughout, reaches an internal temperature of 145°F (63°C), and flakes easily with a fork.
- 05Fluff cooked white rice with a fork and spoon into a wide bowl. Carefully place the steamed tilapia fillet on top of the rice.
- 06Drizzle prepared cilantro-lime vinaigrette evenly over the fish and rice. Finish by sprinkling remaining chopped cilantro and crumbled queso fresco over top. Serve hot.
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