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Pan-Fried Tilapia over Green Rice with Mango and Avocado Salsa

This quick and flavorful light meal will be sure to impress lunch or dinner guests in springtime or any time of year.

Total Cook Time: 60 Min

Servings: 4


1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 white onion
1 garlic clove
1 28 ounce can Las Palmas® Green Enchilada Sauce, divided
1 cup water
1 teaspoon extra-virgin olive oil
1 1/2 cups long-grain or basmati rice
1 tablespoon fresh lime juice, plus lime wedges for serving (optional)
1 large ripe mango, peeled, pitted, and chopped
1 small red onion, finely chopped
1 avocado, pitted, peeled and chopped
2 Roma tomatoes, seeded and chopped
3 tablespoons chopped fresh cilantro
1 serrano pepper, finely chopped
3 tablespoons lime juice
1 teaspoon olive oil
salt to taste
1 pound tilapia fillets, about 4 fillets
1/4 cup all-purpose flour
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
3 tablespoons unsalted butter

  • For Green Rice:

  • In a blender, combine cilantro, parsley, white onion, garlic, 2 cups of LAS PALMAS® Green Enchilada Sauce and 1 cup water. Season with salt and pepper and blend until smooth, 15 seconds.

  • In a medium saucepan, heat extra-virgin olive oil over medium-high. Add rice and stir until rice is slightly toasted for 2 to 3 minutes. Add enchilada sauce mixture and bring to a boil. Reduce to a simmer, cover, and cook until sauce is absorbed, about 25 to 30 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. For the Mango and Avocado Salsa:

  • Combine the chopped mango, red onion, avocado, tomatoes, cilantro, and serrano pepper in a bowl. Add the lime juice and olive oil and toss gently. Add salt to taste. Set aside and let all the flavors come together at room temperature. For the Pan-Fried Tilapia:

  • Rinse tilapia fillets and pat dry with paper towels.

  • Mix flour, garlic salt, and pepper in a shallow dish. Dip fillets in flour mixture and coat both sides.

  • Heat butter in skillet over medium heat until hot. Add floured fillets to skillet and pan fry for 3 to 4 minutes on each side or until golden. To Serve:

  • Place fillets on green rice, spoon warm enchilada sauce, and mango and avocado salsa over fish before serving. Serve with lime wedges.