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3 Tbs. fresh lime juice
3 Tbs. olive oil, divided
4 Tbs. finely chopped fresh cilantro or parsley, divided
4 tsp. minced garlic, divided
1 1/2 tsp. kosher salt, divided
1/4 tsp. sugar 6
5 oz. tilapia fillets
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 28 oz. can diced tomatoes, undrained
1 15 oz. can black or pinto beans, drained, rinsed
1 tsp. dried oregano leaves
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper


For the tilapia marinade, combine lime juice, 1 Tbs. olive oil, 2 Tbs. cilantro, 1 tsp. garlic, 1/2 tsp. salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.

To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 Tbs. olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 Tbs. cilantro, oranges, tomatoes, beans, oregano, 1 tsp. salt, pepper, and cayenne. Cook, uncovered, until hot, 7-8 minutes, stirring occasionally.

Transfer hot rice to a 9×13-inch or 2 1/2-3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.


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