Thai Tilapia and Rice Skillet
WITH TILAPIA SEASONED GRILL
Green Thai curry (Gaeng Khiaw Wan Ga) is so fragrant and flavorful you’ll love cooking this dish again and again. This Thai Tilapia and Rice Skillet comes together perfectly with coconut rice, expertly spiced tilapia, fresh basil, and lime. If you’re worried about the heat level, our Thai Tilapia is safe for anyone hesitant about trying spicy foods. For additional heat, add a couple of thai peppers or a jalapeño as you cook the onion and red pepper. If you want a more citrus-forward dish, finish with lime zest and a few extra squeezes of lime. Small changes to this basic recipe will alter the flavor, so taste as you go and adjust the levels to your liking.
Snow peas add a satisfying crunch if you use them as a garnish instead of adding to the rice earlier. Enjoy with a glass of Sauvignon Blanc or an IPA, as they each have a citrusy aroma that pairs perfectly with this aromatic recipe.
COOK RICE: In a large skillet with a tight fitting lid over medium heat, add the olive oil. Stir in the onion and cook stirring for 1 minute. Stir in the garlic, ginger, and green curry paste. Cook, stirring, 1 minute.
Add the rice and cook, stirring, 1 minute. Stir in the coconut milk, soy sauce and chicken stock. Bring to a boil. Reduce heat to low. Stir in carrots and red bell pepper. Cover and cook for 15 minutes or until the rice is fully cooked.
COOK FISH: While rice is cooking, start fish. Cook Morey’s Tilapia Seasoned Grill according to package directions of your choice (we used the baking method). Remove from oven and flake into large pieces.
FINISH DISH: Remove rice from heat. Stir in snow peas. Allow to rest, covered, for 2 minutes. Gently add flaked fish to the skillet.
TO SERVE: Serve hot from the skillet if you like with lime wedges on the side to squeeze over dish. Top with fresh Thai basil and cilantro.
PRO TIP: Like a crunchier snow pea? Use them as a garnish instead of adding to the rice earlier.
- 2 Morey’s Tilapia Seasoned Grill fillets
- 1 Tbsp. olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 Tbsp. minced ginger
- 2 Tbsp. Thai green curry paste
- 3 Tbsp. soy sauce
- 1 ½ cups jasmine rice
- 1 can coconut milk
- 1 cup vegetable or chicken stock
- 1 carrot, sliced into 1/8 coins
- ½ red bell pepper, seeded and cut into large slices
- ½ cup halved snow peas
- Lime wedges and fresh basil and cilantro for serving
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