Tropical Tilapia & Black Rice Mango Salsa

I’m craving the sunshine and warmth of the tropics! ☀️🌴🏝🏖🌊

I feel like it’s well-deserved and certainly valid this time of year, especially after over a year of travel restrictions.

 

Alas, no tropical travel anytime soon for me.

So, I bring the tropics home: Tropical Tilapia & Black Rice Mango Salsa! Don’t forget the subtle tastes and aromas of coconut in this recipe.

 

Tropical Tilapia & Black Rice Mango Salsa 

8 oz. Tilapia filet
sea salt and pepper

 

Preheat the oven to 425 degrees.

Place the fish on a foil or parchment-lined baking sheet and bake for about 20 minutes, until flaky.

 

1 cup black rice
1 Tbs. liquid coconut oil

 

Meanwhile, combine the rice with 2 cups of water and bring to a rolling boil. 

 

Reduce heat to a simmer and cover, with just a small opening for air, and cook for 20-30 minutes, until soft and liquid is absorbed. 

 

Stir in the coconut oil.

 

Tropical Mango Salsa:
1 ripe mango, peeled and chopped
1/2 red bell pepper, seeded and chopped
1/4 cup red onion, diced
2 Tbs. fresh cilantro, finely chopped
1 small jalapeño, seeded and chopped
juice and zest of 1/2 fresh lime
1 tsp. liquid coconut oil
sea salt

 

Toss together all the salsa ingredients until well combined.

Marinate for several hours.

 

Serve a bowl (or on a plate) with the black rice, and fish, and then top with the salsa.