Ginger Tilapia Rice Skillet

• tilapia filletpatted dry24 oz
• white rice1 1/3 cup
• broccoli florets16 oz
• fresh gingerfinely grated1 oz
• garlicminced2 clove
• red onionthinly sliced1/2
• apple cider vinegar8 tsp
• extra-virgin olive oil8 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely grate the ginger, mince the garlic, and thinly slice the red onion. Pat the tilapia dry and season both sides with the kosher salt and black pepper.
2. 2Rinse the rice, place it in a saucepan with water, and cook according to the package directions until tender and the grains separate. Let it stand covered 5 minutes, then fluff.
3. 3Heat half of the olive oil in a skillet over medium heat. Add the onion, ginger, garlic, and a pinch of salt; cook 2-3 minutes, until softened and fragrant. Add the broccoli and a splash of water, cover, and cook 4-5 minutes, until crisp-tender. Transfer the vegetables to a plate.
4. 4Add the remaining olive oil to the skillet. Cook the tilapia 3-4 minutes per side, until it flakes easily and the thickest part reaches 145°F (63°C). Transfer it to the plate.
5. 5Return the vegetables to the skillet, add the apple cider vinegar, and toss 1-2 minutes, until glossy and warmed through. Taste and adjust with salt, then serve over the rice with the tilapia.