Orange zested tillapia with coconut mango rice!

modified from foodnetwork.com. I'm no expert cook (but i'm working on it!), so this recipe is super easy!

Ingredients

• 6 (6-ounce) tilapia fillets [i used 2.5 and it was enough for leftovers tomorrow!]
  
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• Freshly ground black pepper
• Mango Coconut Rice, recipe follows

Directions

Place the fish in a large nonmetal dish. [Marinate in plastic bags] Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for [at least] 60 minutes.

Meanwhile, prepare grill. [I'm in an apartment with no grill, so I used a skillet with EVOO.] Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Serve alongside Mango Coconut Rice.

Mango Coconut Rice:

• 1 tablespoon olive oil
• 1 1/2 cups long-grain rice
• 1 (14-ounce) can unsweetened coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 2 large ripe mangoes, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Yield: 6 servings

Lemme know how it works out for you, or if you make any nummy changes!