Tilapia Citrus Pilaf

Whats for diiiiiiiinnner.   Well, how about something that is one pot- easy to make, has everything you need, and is absolutely bursting with flavour. …

 I must say, the combination of citrus  and light Tilapia with the perk of fresh herbs just goes perfectly with quinoa. There is a certain quality to the lime zest that is so unique it really highlights the dish.  If you can have dairy, please, for my sake,  let me live vicariously through you – crumble soft goat cheese on top. 

So…. You ready for this awesomeness? :)

 

 

 

 

Tilapia Citrus Pilaf

Ingredients

• 1 1/4 cups red quinoa soaked overnight or rinsed (Quinoa-free: try brown rice, or a wild rice/basmati combo) Paleo/ Grain Free: finely chop 1 head of cauliflower in the food processor instead of rice or quinoa.
• 2 tilapia fillets
• 1 tbsp oil
• juice of 1 lemon
• finely grated zest of 1 lime
• 1/2 pink grapefruit
• 2 tbsp chopped chives
• 3 green onions
• 2 medium regular onions
• 1/4 cup fresh chopped basil, or parsley, or tarragon

Directions

1. Rinse the quinoa under cold water. Add to a pot with 2 1/2 cups of water and 1/2 tsp salt.  Bring to a boil, and let cook while you prepare the rest of the ingredients.
2. Put the tilapia in a skillet with 1 tbsp olive oil, on medium heat.  Cook until it flakes easily. (You’ll only need to flip it once).
3. While fish and quinoa are cooking,  zest the lime, juice the lemon, chop the onions, green onions, chives, and herb of choice.
4. When the fish is cooked, remove from the pan, cut into small pieces.  Add the onions to the pan with the olive oil. Turn it up to medium high heat, and brown the onions.
5. When the onions are cooked, your quinoa should be ready. Slit open the membranes of the grapefruit pieces and scrape out the sections. Add all the other ingredients.   Add salt, if neccessary (probably won”t be). Toss. Eat! yum!