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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 61-70 of 144

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  • on June 07, 2010

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    I chose to make this without the black beans. I made it when I had guests over because it sounded pretty easy from the directions. Including prep time and cook time, I want to say it took about an hour but it was fun because we were all drinking wine while waiting for the meal. One of my friends loved it and thought it was absolutely perfect. Another guest thought it was a little too spicy, but that was b/c I used hot salsa. Otherwise, it was a wonderful hit, they even wanted to pack some to take home, which I had no problem with! I definitely recommend this for anyone who's bored with tilapia!

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  • on May 20, 2010

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    I made the rice more like Paula Deen's "green rice". I added half a jalopeno, cilantro, lime, and onion then the rest of the ingredients. when i put the fish on top i put salt and pepper on it, with all the other flavors going on i didn't notice any bland fish!

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  • on March 31, 2010

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    I just made the fish with the marinade, and it was sort of bland. I think it would be a lot better if you marinate this fish for more than 20 minutes. Luckily, I made a mango, pineapple salsa to put on top of the fish--that helped a lot!

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  • on March 29, 2010

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    I made this tonight for me and my husband. Umm, there is NONE left. He went back for seconds and thirds! The only changes were I used lemons instead of limes, as that is what I had on hand, and used one 8oz can of pineapple chunks (diced up to smaller pieces.
    DELICOUS!!!!!

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  • on March 24, 2010

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    i saw this on the show and i made it and it was very good and tastey not hard to make and i put it in my turbo counter top oven very nice

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  • on March 22, 2010

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    I love this recipe! I used brown rice instead of white, and also instead of using two cups of salsa I added one can of rotel. I had a can of pineapple chunks and I diced those up instead of using fresh pineapple. Everything came out great....my mom doesnt even like fish and she said it wad delicious!

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  • on March 12, 2010

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    I love this recipe and have made it almost exactly as written many times. I use brown rice and cook it in a rice cooker beforehand. Healthy and tastes good!

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  • on February 19, 2010

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    The rice combo was pretty tasty, but the fish was just bland. The marinade did a whole lot of nothing. The bitterness of the rind and pith of the lime slices was uncomfortably noticeable. Love the fish casserole concept, but I won't be making this again.

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  • on February 17, 2010

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    I made it about 2 weeks ago and it was requested again. When I had made it, my husband and son saw me mixing the ingredients they were very hesitant to try it (many times that's why I don't want help in the kitchen! :
    But they did and we all loved it! Lots of flavor, nothing too overwhelming and and easy way to make a large amount, economically for a crowd.
    I used the Paul Newman's mild salsa, but depending on who's home for dinner I'd 'up' it to at least the medium.
    I'm making it again tonight!

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  • on February 10, 2010

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    I used boxed orange juice(not from concentrate haha and crushed pineapple...both I already had. Twenty minutes is a little long to be cooking rice on my stovetop so I cut that to 15 min. The rest I followed accordingly. This dish was just amazing!

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