Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) chili powder
  • 1/2 tsp (1g) ground cumin
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (6g) fresh lime zest
  • 1 cup (160g) diced fresh mango
  • 1/4 cup (40g) finely diced red onion
  • 1 tbsp (5g) minced jalapeño
  • 2 tbsp (8g) chopped fresh cilantro
  • 1 tbsp (15ml) fresh lime juice
  • 0.5g salt
  • 1 cup (185g) jasmine rice
  • 1 cup (240ml) canned coconut milk
  • 1 cup (240ml) water
  • 1/2 tsp (3g) salt

Instructions:

  1. Combine the diced mango, red onion, jalapeño, and cilantro in a mixing bowl. Stir in the lime juice and salt. Toss gently to combine and set aside in the refrigerator.
  2. Pat the tilapia fillets completely dry with paper towels. In a small bowl, whisk together the chili powder, cumin, garlic powder, salt, pepper, and lime zest. Rub the spice blend evenly onto both sides of each fillet, then lightly brush with olive oil.
  3. Heat a skillet over medium-high heat. Carefully place the fillets in the pan and sear for 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the fish flakes easily with a fork.
  4. Spoon a generous portion of coconut rice onto each plate. Place the seared tilapia fillet atop the rice and crown the fish with a heap of the chilled mango salsa. Garnish with a final sprig of cilantro.