The Ingredients
  • 2 beautiful Tilapia Fillets
  • 10 to 15 Mini-tomatoes in various colors
  • 2 servings of uncooked rice (if it's Argentinian, it's even better!)
  • Water (for rice)
  • Coarse salt (for rice)
  • Salt and pepper
  • 2 tablespoon of olive oil (cooking fish)
  • 1 tbsp. salted butter (cooking fish)
  • MARINADE INGREDIENTS - CHIMICHURRI :-
  • 1 small handful of fresh parsley
  • 4 cloves of garlic (no Chinese garlic please)
  • 1 tablespoon dry oregano
  • 1 tablespoon fresh coriander
  • 1/2 cup of olive oil
  • 3 tablespoons red wine vinegar (or the juice of a lemon)
  • 1 teaspoon of salt
  • 1 teaspoon freshly ground pepper
  • Chilean powder or Jalapeño (to taste)
Utensils
  • 1 saucepan (cooking rice)
  • 1 cutting board
  • 1 well-sharpened chef’s knife
  • 1 paring knife
  • 1 deep plate / dish
  • Plastic Wrap
  • 1 large frying pan

Steps to follow

  • STEP 01

    Thaw the Tilapia fillets according to the instructions on the package.

  • STEP 02

    Make the marinade. Mince the garlic finely. Put it on the deep plate. Cut the herbs finely (parsley, coriander). Add to garlic. Add wine vinegar, olive oil, oregano and chili powder. Salt, pepper to taste. Stir and set aside.

  • STEP 03

    Place the fillets in the marinade. Cover with plastic wrap. Set aside in the fridge for 1 hour.

  • STEP 04

    Meanwhile, slice the mini tomatoes in 2 or 4 depending on the size.

  • STEP 05

    Cook the rice according to the instructions on the package. Keep warm & covered.

  • STEP 06

    Heat oil and butter in a large skillet. Remove the fillets from the marinade. Keep the rest of the marinade.

  • STEP 07

    Sear the fillets in the pan. They are cooked when they are white and golden.

  • STEP 08

    Put the rice on a plate. Place the tomatoes and the cooked fillets on top. Drizzle the remaining marinade over the plate.

  • STEP 09

    Enjoy without delay.

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