Tilapia with Coconut Rice and Papaya Chutney
Slade Gorton
1½ cups basmati rice
4 portions Gourmet Bay Toasted
Breadcrumb Tilapia
¼ cup roughly chopped fresh mint
¼ cup roughly chopped fresh cilantro
1 14-ounce can coconut milk
Salt and pepper
SPICY PAPAYA CHUTNEY
½ cup peeled and diced papaya
½ cup peeled and diced pineapple
Grated zest and juice of 1 lime
½ cup Major Grey’s chutney
2 tablespoons chopped green onion
2 teaspoons crushed red pepper flakes
Cook rice according to package directions, until tender and fluffy.
Meanwhile, place tilapia on a sheet pan and bake for 10-12 minutes, or until
the internal temperature is 165°F.
Toss the cooked rice with mint, cilantro, coconut milk, and salt and pepper
to taste. Keep warm.
To serve, place the fish on the rice and top with chutney. Makes 4 servings.
Preheat oven to 375°F.
