Southwestern Baked Tilapia with Chimichurri Sauce and Charred Tomatoes, Cuban-Style Black Beans and Rice

Recipe from Sierra Vista Regional Medical Center in San Luis Obispo.

Photography By Cameron Ingalls | February 24, 2018

Ingredients

Tilapia
  • ¼ teaspoon ground paprika
  • 1 teaspoon olive oil
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • (4) 3–5-ounce tilapia fish fillets
Chimichurri
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground cumin
  • 2 tablespoons Sriracha sauce
  • 1 pinch sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons oregano, chopped
  • ¼ cup olive oil
Roasted Tomatoes
  • 4 Roma plum tomatoes
  • 1 teaspoon olive oil
  • 2 teaspoons Cantanzaro Seasoning *
  • Sea salt and black pepper to taste
Black Bean and Rice
  • 1 teaspoon olive oil
  • ¼ tablespoon yellow onions, chopped
  • 1 teaspoon garlic cloves, minced
  • ¼ teaspoon tsp chili powder
  • 1 pinch cayenne pepper
  • 1 cup canned black beans, drained
  • 1 cup chicken stock
  • ½ cup cooked brown rice

Instructions

To make the tilapia:

Preheat oven to 400°F. Line a sheet pan with parchment paper.

Combine oil and paprika in a small mixing bowl. Place each filet on sheet pan. Brush with the paprika and oil mixture, then season the filet with salt and pepper. Place fish into the oven and roast for 10–15 minutes, or until internal temperature reaches 145°F. While fish bakes, prepare chimichurri vinaigrette.

To make the chimichurri:

Combine all ingredients except for oil in blender and quickly pulse. Slowly drizzle in oil while blending. Set aside.

To make the roasted tomatoes:

Preheat oven to 400°F. Slice Roma plum tomatoes in quarters lengthwise and lay cut-side-up on a roasting pan. Lightly coat with olive oil and seasoning. Roast at for approximately 20 minutes or until tomatoes have shrunk slightly.

To make the black beans and rice:

In a sauce pot, sauté onions and garlic in olive oil until translucent, about 5 minutes. Add spices and cook for 30 more seconds. Add the beans and chicken stock. Cover and simmer until beans fall slightly apart and make a thick sauce. Stir in cooked rice and heat through, 3–5 minutes over medium-low heat.

To serve:

Remove fish from the oven, dress with Chimichurri Vinaigrette and serve with roasted tomatoes and Cuban-Style Black Beans and Rice.

* Mediterranean blend of garlic, lemon peel, marjoram, basil, thyme, rosemary, oregano; available online at SavorySpiceShop.com

Ingredients

Tilapia
  • ¼ teaspoon ground paprika
  • 1 teaspoon olive oil
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • (4) 3–5-ounce tilapia fish fillets
Chimichurri
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground cumin
  • 2 tablespoons Sriracha sauce
  • 1 pinch sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons oregano, chopped
  • ¼ cup olive oil
Roasted Tomatoes
  • 4 Roma plum tomatoes
  • 1 teaspoon olive oil
  • 2 teaspoons Cantanzaro Seasoning *
  • Sea salt and black pepper to taste
Black Bean and Rice
  • 1 teaspoon olive oil
  • ¼ tablespoon yellow onions, chopped
  • 1 teaspoon garlic cloves, minced
  • ¼ teaspoon tsp chili powder
  • 1 pinch cayenne pepper
  • 1 cup canned black beans, drained
  • 1 cup chicken stock
  • ½ cup cooked brown rice
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