Caribbean Tilapia in Coconut-Lime Escabeche with Green Pigeon Pea Rice

Name: Caribbean Tilapia in Coconut-Lime Escabeche with Green Pigeon Pea Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 24 oz tilapia fillets; 2 whole lime; 4 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 3 tbsp olive oil; 1 1/4 cups red onion; 1 cup red bell pepper; 1 cup green bell pepper; 2 tsp fresh ginger; 1 cup coconut milk; 2 tbsp apple cider vinegar; 2 tsp brown sugar; 2 whole bay leaves; 1 cup jasmine rice; 1 cup cooked green pigeon peas; 2 cups vegetable broth or water; 1/3 cup scallions; 1 tbsp fresh thyme; 1 tbsp butter; 1/4 cup fresh cilantro

Golden-seared tilapia fillets finished in a light coconut, lime, bell pepper, and onion escabeche with a bright Caribbean profile, served over aromatic rice with green pigeon peas and fresh herbs. An original recipe balancing acidity, gentle sweetness, and warm spices.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g tilapia fillets (4 filetes, skinless if preferred)
2 unit lime (zest of 1 and 60 ml/4 tbsp of juice en total)
4 cloves garlic (chopped)
8 g salt (or to taste, divided)
2 g black pepper (divided)
2 g ground cumin (divided)
2 g dried oregano (divided)
2 g sweet paprika
45 ml olive oil (divided)
160 g red onion (en plumas finas)
120 g red bell pepper (in strips finas)
120 g green bell pepper (in strips finas)
10 g fresh ginger (grated)
240 ml coconut milk (without sugar)
30 ml apple cider vinegar
8 g brown sugar
2 unit bay leaves
200 g jasmine rice (enjuagado)
170 g cooked green pigeon peas (escurridos)
480 ml vegetable broth or water (for the arroz)
40 g scallions (chopped, divided)
4 g fresh thyme (solo leaves)
14 g butter (for the arroz)
16 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

522 kcal

Calories

33 g

Protein

43 g

Carbs

24 g

Fat

4 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Season the tilapia with 30 ml (2 tbsp) lime juice, the zest of 1 lime, half of the minced garlic, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 1 g (1/2 tsp) cumin, 1 g (1/2 tsp) oregano, and the sweet paprika. Marinate for 10 minutes in the refrigerator.
2
2. For the rice, heat a medium saucepan over medium heat. Add the butter and 15 ml (1 tbsp) olive oil. Stir in half of the scallions and the fresh thyme; cook for 1 minute until fragrant.
3
3. Add the rinsed jasmine rice and stir for 1 minute to lightly toast it. Add the cooked green pigeon peas, 480 ml (2 cups) vegetable broth or water, and 2 g (1/4 tsp) salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes.
4
4. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and mix in the remaining scallions. Keep warm.
5
5. While the rice cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the tilapia fillets for 2 to 3 minutes per side, until just barely cooked through in the center. Transfer to a plate.
6
6. In the same skillet, add the remaining olive oil. Add the red onion, red bell pepper, green bell pepper, remaining garlic, and fresh ginger. Cook for 4 minutes, stirring, until the vegetables are tender but still vibrant.
7
7. Add the coconut milk, apple cider vinegar, brown sugar, bay leaves, remaining cumin, remaining oregano, remaining black pepper, 30 ml (2 tbsp) lime juice, and 2 g (1/4 tsp) salt. Cook over medium heat for 4 to 5 minutes until the sauce comes together and thickens slightly.
8
8. Return the tilapia to the skillet, spoon the sauce over it, and cook for 2 to 3 minutes more over medium-low heat, until the fish is fully cooked and reaches a safe internal temperature of 145°F (63°C).
9
9. Remove the bay leaves. Serve a bed of green pigeon pea rice, top with the tilapia, and spoon over the coconut-lime escabeche. Finish with chopped fresh cilantro.
10
10. If reheating, do so gently in a skillet or in the oven at 300°F (150°C) until hot, avoiding a hard boil so the fish does not dry out.

Chef tips

For a brighter finish, add a few extra drops of lime right before serving. If the fish fillets are very thin, reduce the initial sear to 1 to 2 minutes per side to keep them from breaking apart.

Substitutions

You can substitute tilapia with snapper, grouper, or fresh cod of similar thickness. Jasmine rice can be replaced with long-grain rice. If green pigeon peas are unavailable, use regular cooked pigeon peas. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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