Pan-Seared Tilapia with Mango Salsa and Coconut Rice

Begin by preparing the coconut rice. Rinse 1 cup of jasmine rice in cold water until water runs clear.

In a medium saucepan, combine the rinsed rice with 3/4 cup coconut milk and 1/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.

While rice cooks, prepare the mango salsa. Peel and dice 1 medium mango into small cubes.

Finely dice 1/4 cup sweet onion and 1/4 cup red bell pepper.

Remove seeds from 1 small jalapeño and finely dice.

Zest half the lime, then juice the whole lime (about 2 tablespoons).

Chop 2 tablespoons of fresh parsley.

In a bowl, combine the diced mango, sweet onion, red bell pepper, jalapeño, lime zest, 1 tablespoon lime juice, and 2 tablespoons chopped parsley. Season with 1/4 teaspoon salt and gently mix. Set aside.

Pat the tilapia fillets dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.

Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat.

Once the oil is hot, add the tilapia fillets and cook for 3-4 minutes on each side until golden brown and fish flakes easily with a fork.

Fluff the coconut rice with a fork when done and stir in 1 tablespoon chopped parsley.

To serve, divide the coconut rice between two plates, top with the seared tilapia fillets, and spoon the mango salsa over the fish.