Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Ingredients

• 15 ounce black beans drained and rinsed canned
• 0.3 cup cilantro leaves fresh plus more for garnish finely chopped
• 2  garlic cloves minced
• 1  juice of lime juiced
• 4 servings kosher salt and pepper black freshly ground
• 2  limes thinly sliced
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 0.3 cup orange juice freshly squeezed
• 2 cups pineapple fresh diced
• 2 cups tomato salsa homemade jarred
• 1 teaspoon sugar 
• 20 ounce tilapia fillets dry rinsed
• 1 cup rice long-grain white

Equipment

• oven
• whisk
• mixing bowl
• pot
• baking pan

Directions

1. Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
2. Preheat the oven to 400 degrees F.
3. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper.
4. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
5. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish.
6. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary.
7. Pour the reserved marinade over the fish. Shingle the lime slices over the fish.
8. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes.
9. Garnish with chopped cilantro before serving.