Tilapia Bowl Recipe | Cooking With Lang

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative, while white rice is often less expensive.

tilapia

🥗Healthier: salmon

💰Cheaper: cod

Salmon provides healthy omega-3s, while cod is a budget-friendly fish.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is often lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

Start cooking brown rice in a rice cooker.

Chop garlic finely and add it to a bowl.

Melt about half a stick of butter in a pan over medium heat.

Add the chopped garlic to the melted butter and cook until it turns golden brown, about 5 minutes.

Add a pinch of salt to the garlic butter mixture once it's golden and crispy.

Prepare kale by removing the stems and tearing it into bite-sized pieces, placing it in a bowl of cold water.

Heat a tablespoon of olive oil in a pan over high heat.

Add diced ginger and crushed red pepper to the hot oil.

Add the torn kale to the hot oil and cover with a lid, cooking for about 15 seconds until wilted, then turn off the heat.

Season tilapia fillets with salt-free seasoning blends on both sides.

Heat about a tablespoon of olive oil in a non-stick pan over medium-high heat.

Cook the tilapia for about 1 minute per side until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens