Magazine Monday #32: Fish & Rice

Today's MM recipe comes from the March/April issue of Clean Eating Magazine, where there is a segment on fast, five-ingredient meals. This simple fish and rice dish caught my fancy because of its simplicity, and though the original recipe calls for tilapia, I can't seem to find any around here these days, so I substituted basa. I am liking basa; it was on sale at the local overpriced grocery store last week, and it really has great flavour. I also didn't use brown rice, but the last bit of basmati I had on hand.

Tilapia with Soy Sauce & Pineapple Scallion Rice

1 cup brown rice
4 x 6oz tilapia fillets - or basa fillets
2 tbsp low sodium soy sauce
1 8oz can pineapple chunks, reserve juice
6 scallions/green onions, sliced
salt & pepper to taste

1. Cook rice.

2. Meanwhile, place fish in a baking dish either lined with foil or sprayed with cooking spray. In a small bowl, combine soy sauce with 3 tbsp of pineapple juice, then pour over the fish. Season with salt & pepper if desired (I did not so desire). Bake at 450F for 15 - 20 minutes.

3. In a skillet with a tad bit of oil or some cooking spray, saute the scallions/green onions for about 2 minutes. Add the pineapple chunks and cook for a minute. Fold into cooked rice.

4. Serve fish with rice, pouring any remaning pan juices over the top.

I really enjoyed this dish and would definitely make it again!

Enjoy!