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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: 145

Showing 71-80 of 145

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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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  • on February 03, 2010

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    I thought it was great that I found an actual 'casserole' fish recipe. We eat fish at least twice a week here if not more, and I get bored of the same tilapia recipes....grilled, poached, baked with breading, without....blah blah blah. Anyhow, I have been to Costa Rica and loved the food and read the ingredients to this recipe (as well as many reviews and thought great I will try it!
    I find also, that two cups of pineapple is too overpowering. I was hoping to be able to taste the orange marinade throughout more but not with that much pineapple. I think one cup would suffice, though perhaps those who used canned pineapple got less flavor and thus did not over power but anyway, yes that and I used lemons instead of limes because that is what I had, and it was good. When I try this again I will make sure to have lime, even though it was really good with lemon. My husband loved this dish, but I used medium salsa and hence could not give it to my 2 year old for the spiciness...I think I would also love to try the brown rice as I think it may stand up to that much cooking better. I found the rice kind of mushy by the time the fish was cooked...I cooked it for the whole 30 min and the fish was perfectly cooked.

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  • on February 02, 2010

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    This was really delicious - fish was cooked beautifully and the flavors were so good together! My DH prefers bland food and I want lots of flavor so it was a great combination of mild fish and flavorful rice! Can't wait to have the leftovers for lunch tomorrow!

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  • on January 25, 2010

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    I made this for the first time and my husband and daughter loved it. My daughter is a picky eater and she had two servings and also ate the leftover the following day. This was a healthy and easy recipe. Will make it again.

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  • on January 25, 2010

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    After reading all the wonderful reviews I thought that this tilapia dish would be delicious. I have made many of Ingrid's recipes in the past which were excellent...this one though I did not like at all. The rice was ok but the tilapia was just tasteless. I followed the recipe exactly but it didn't have all that flavor that I thought it would have. I won't be making it again.

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  • on January 21, 2010

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    I love this dish. It is easy to put together, all in one dish and it is delicious. I have made it several times and my husband loves it. The combination of flavors is wonderful. I highly recommend it.

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  • on January 11, 2010

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    I have made this a few times and I think it is wonderful! I did reduce the amount of cilantro. I put 2 tables spoons in the marinade and only 1 in the rice mix - otherwise its just too much!

    Last night, we tried this with chicken instead of tilapia and though it toon 10 more minutes to bake, it was wonderful!

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  • on October 14, 2009

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    Great recipe, and super easy. I love dishes that combine your starch, vegetables (or in this case, fruit!, and protein. To make it a bit healthier, I used brown rice instead and cut out the sugar - the orange juice was enough sweetness. You can really kick up the spice with using a spicy salsa or adding jalepenos or tabasco. Next time, I might try it with pinto beans instead of black, because for some reason the black beans came out a bit hard after baking. I love this combination of flavor and it's really fun to make.

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  • on September 27, 2009

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    I prepared this dish exactly as written with the exception of adding a drained can of pineapple in addition to some fresh pineapple chunkis. I used store bought chopped tomatoe salsa (chunky and fresh.

    My family loved it. The marinade gave a wonderful flavor to the fish and the bed of rice and sliced lime on top made a wonderful presentation. Everyone at the table gave it a thumbs up. We had pineapple sherbert for dessert. We will definitely have this again!

    Thanks for the recipe,

    Carla

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  • on September 23, 2009

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    This was really good - the only thing I did different was making 3 fillets instead of 4 and it was a LOT. I ended up having to fit everything into a 3qt dish and I cooked it for about 20-22 minutes because I'm always afraid of overcooking fish. It wasn't totally flaky so I think next time I will make sure it lasts til 25 minutes. The salsa I ended up using was really spicy though so by the end my mouth was on fire but I think the combination of ingredients blended very well together. My BF loved it too I can tell b/c he kept telling me it was "really good" throughout the whole meal and he doesn't talk very much :

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