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

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

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Average Rating:

Total Reviews: 144

Showing 51-60 of 144

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  • on December 09, 2010

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    this was a fantastic meal!

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  • on October 25, 2010

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    Just a quick note...I agree with the fresh salsa being the way to go and I added a whole jalapeno diced real small. By the way, dj_trix_12667134 you mentioned the rind of the lime was bitter...you didn't actually eat it did you? Whooa!

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  • on October 25, 2010

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    Made this last night and it was fantastic! I used brown rice instead of white and added a little cayenne to the marinade to spice it up a little. As for the tilapia flavor, it was fine, especially with a little fresh lime juice before serving. The star of this meal is the rice, bean, salsa, pineapple mixture, the tilapia simply rounds out the meal. I wouldn't pour all of the marinade in as it suggests, just a few spoonfuls on top of the fish is enough. By the way, use fresh salsa and not the typical bottled style, it adds a great deal of flavor to the rice/bean mixture.

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  • on September 23, 2010

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    I was so excited to find this fish casserole dish as we are always looking for new ways to prepare fish. A lovely dish that I will definitely keep in our weekly repertoire of meals!! A nice balance of flavors, from the sweetness of the [fresh] pineapple, acidity from the same plus limes and earthiness from the black beans. I used quinoa instead of rice because I wanted an even healthier grain. The cooked quinoa stood up nicely to baking and tasted yummy with the rest of the flavors. Though there were several steps involved (cooking the grain, preparing the ingredients, marinating the fish, then baking everything, it was so easy and a lot of fun, too! My husband, too, loved the dish and my 2-year-old ate it as well! Can't ask for anything more : Thanks, Ingrid!!

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  • on August 05, 2010

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    What a wonderful mix of pineapple,black beans, rice and citrus! We enjoyed making this recipe while dancing to latin music.. The tilapia did lack a bit of flavor, even after 30 minutes of marinade. I look forward to adding my own flare to this recipe next time!

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  • on August 04, 2010

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    Here is my post and my comments on this recipe:

    http://mytastyhandbook.com/tasty-food-and-drink/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice/

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  • on July 28, 2010

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    This is a good summertime supper. The textures are great, the prep is simple. I had just minor heat with my salsa choice. I cooked for an extra 2 minutes (32 in order to get the tilapia flaky. I probably could have gone another extra minute or two, but that is my electric Kenmore Elite oven. Have I told you I don't like cooking on electric? No choice, however,

    I would make this receipe again, but it isn't one of my favorites. It is good, light and summery. Next time I might add a little more sugar. There was acidity, slight crunch from a couple uncooked pineapples (but needs more crunch, lacking on the sweet. But overall, I would make this meal again. This isn't a great summer dinner, but a good summer supper.

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  • on July 11, 2010

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    I marinated the fish for about an hour and a half, and added 1/2 red onion (diced to the mix. Really tasty, and it goes great with a margarita.

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  • on June 24, 2010

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    I love this recipe, very "fresh" and great for summer. Healthy too!

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  • on June 15, 2010

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    We really enjoyed this recipe tonight. My husband especially liked the rice. Will defintely make this one again. I did use brown rice instead of long grain, which was fine. I must admit it took awhile to make, so next time I'll do some prep work ahead of time...make the marinade, cut the limes, pineapple & cliantro to make things run a little quicker. Jamie Olver would be so proud. A home cooked meal with all good ingredients. Thanks Ingrid!

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