Salsa Verde Tilapia with Parmesan Cauliflower Rice
Flaky tilapia seasoned with oregano and red pepper, served over buttery cauliflower rice with bright salsa verde.
- Calories
- 440
- Protein
- 39g
- Carbs
- 19g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 30 min total
- tilapia filletpatted dry24 oz
- cauliflower riced24 oz
- salsa verde8 tbsp
- parmesan cheesefinely grated2 oz
- butter4 tbsp
- dried oregano1 tsp
- red pepper flakes1/4 tsp
- limehalved2
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Pat the tilapia dry and season both sides with kosher salt, black pepper, dried oregano, and red pepper flakes. Halve the lime.
- 2Melt half the butter in an oven-safe skillet over medium heat. Place the tilapia in the skillet and cook for 2-3 minutes, until the underside is lightly golden and the fish releases easily.
- 3Turn the tilapia, spoon the salsa verde over the top, and transfer the skillet to a 400F oven. Bake for 8-12 minutes, until the fish is opaque and flakes easily. The thickest part must read 145°F (63°C) on an instant-read thermometer.
- 4Heat the remaining butter in a separate skillet over medium heat. Add the cauliflower rice and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until tender and any excess moisture has evaporated.
- 5Stir the parmesan into the cauliflower rice and cook for 1-2 minutes, until melted and fragrant. Taste and adjust with salt, pepper, and lime juice.
- 6Serve the tilapia over the parmesan cauliflower rice with the remaining lime.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.