Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Filete de Tilapia en cama de arroz al cilantro y pico de gallo+mango&pepino

Tilapia Fillet on Cilantro Rice Bed with Mango & Cucumber Pico de Gallo

Name: Tilapia Fillet on Cilantro Rice Bed with Mango & Cucumber Pico de Gallo
Yield: 6 servings
Ingredients: 6 large tilapia fillets; 1 cup rice; 1 bunch cilantro; 1/4 white onion; 2 cloves garlic; 1 large semi-ripe mango; 2 small shallots; 2 large jalapeño peppers; 2 large tomatoes; Juice of 4 limes

Patusa Serrano @patusa

Chihuahua, México

Tilapia Fillet on Cilantro Rice Bed with Mango & Cucumber Pico de Gallo

Patusa Serrano @patusa

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Ingredients

6 servings

6large tilapia fillets
1 cuprice
1 bunchcilantro
1/4white onion
2 clovesgarlic
1large semi-ripe mango
2small shallots
2large jalapeño peppers
2large tomatoes
Juice of 4 limes

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Steps

1

Cook the rice in oil until golden. Once ready, add a small piece of finely chopped onion and 1 clove of garlic, the finely chopped cilantro, and sauté briefly. Add salt, pepper, and 2 cups of water. Let it cook until the water has evaporated and the rice is tender.
2
3

Pico de gallo: Dice everything into very small cubes and add the lime juice, salt, and pepper to taste.
4

Chop
5

Dice the mango and add it.
6

Fish: Heat a little oil in a pan. When it's very hot, add the fillets, season with salt and pepper, and cook on both sides.
7

Done! Place a bed of rice, then the fish fillets on top, and add the pico de gallo over them.

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Patusa Serrano @patusa

Published in the US on April 09, 2025 14:31

Chihuahua, México

Cocinera de corazón, amo los colores y sabores, comparto mi amor alimentando a los míos y haciéndoles sus comidas preferidas....es un apapacho al alma!!!