Just Jill, Not Julia: Tomato-lime tilapia with roasted veggies and rice
October 20, 2017
This one has some heat to it, folks: tomato-lime tilapia with roasted veggies and rice. This recipe will make you want to fiesta! Remember, you can always change out the meat for anything you prefer, you’ll just have to cook it accordingly.
TIPS:
Buying Kroger brand products saves money
Serves two people
Ingredients, all prices are from Kroger:
- 12 oz. of frozen tilapia ($4.49)
- 1 tomato ($0.37 ea.)
- 1 cup of 5 minute white rice ($2.29 = 14 oz box)
- 12 oz. of Brussel sprouts ($3.99)
- 1 can of Rotel diced tomatoes with lime juice and cilantro ($1.00)
- ½ Green Bell pepper ($0.79 = 1 large pepper)
- 1 lime ($0.65 ea.)
- 2 cloves of garlic ($0.69)
- 8 tbsp. of olive oil ($2.79 = 8.5 oz.)
- salt & pepper to taste
Cooking supplies:
- 2 baking sheets
- 3-quart pot
- Skillet pan
- Grater
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the Brussel sprouts in half, place on baking sheet and drizzle 2 tbsp. of olive oil on them, then salt and pepper to taste. Cook for 20 minutes or until crispy.
- Cut tomato in half, then cut each half into sixths. Set aside until brussel sprouts have 8-5 minutes left. When ready, spread on half of the same baking sheet, drizzle 2 tbsp. of olive oil, salt and pepper to taste, and cook for remainder of time.
- Place 2 fillets of tilapia on a “greased” (with 2 tbsp. of olive oil) baking sheet, drizzle 2 more tbsps. of olive oil and squeeze half of a lime on top, salt and pepper to taste. Cook according to package (13-15 minutes, or until fish is flaky)
- While the fish is cooking, Grate 2 cloves of garlic and dice up ½ of a green bell pepper. In skillet on high heat, pour 1 whole can of Rotel diced tomatoes, then add garlic and green peppers. Squeeze the other half of the lime in, as well. Cook until half of the tomato juice is gone
- When there are 5 minutes left of everything in the oven, cook the rice according to the box.
- Plate fish with 2 lime slices topped with tomato & pepper sauce, dish out rice topped with roasted tomatoes and add the side of Brussel sprouts. Enjoy!
