Thaw the Tilapia fillets according to the instructions on the package.
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.
Place the fillets in the marinade. Cover with plastic wrap. Set aside in the fridge for 1 hour.
Meanwhile, slice the mini tomatoes in 2 or 4 depending on the size.
Cook the rice according to the instructions on the package. Keep warm & covered.
Heat oil and butter in a large skillet. Remove the fillets from the marinade. Keep the rest of the marinade.
Sear the fillets in the pan. They are cooked when they are white and golden.
Put the rice on a plate. Place the tomatoes and the cooked fillets on top. Drizzle the remaining marinade over the plate.
Enjoy without delay.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !