Baked Tilapia with Rice, Kale and a Butter Sriracha Sauce
Baked Tilapia with Rice and Kale with a Butter Sriracha Sauce:
Ingredients:
6 pieces of tilapia
A couple tbsp of Minced Garlic
Extra Virgin Olive Oil
1-2 tbsp Lemon Juice
1 bunch of Kale
1-2 cups of rice (white or brown)
A couple of tbsp of Garlic powder
A couple tbsp of Onion powder or minced onion (seasoning)
2-3 Green Onions
2 tsp sriracha
3 tbsp butter
¼ cup chicken broth
Butter (for fish)
Directions:
Place thawed fish fillets on foil lined baking sheet. Preheat oven to 400 degrees F. Place a couple pats of butter on each fish fillet. Add a couple splashes of lemon juice over each fillet. Add some minced garlic to each fish fillet. Place in oven. Bake for 20-25 minutes, or until done. (Fish should be flaky)
While fish is baking, cook your kale. Rip it off of the stems. We only want the leafy part. Heat a medium sized pan on medium heat with a couple tbsp of EVOO. Stir the kale occasionally to make sure the kale doesn’t burn. Add extra olive oil when you feel it is necessary. Sprinkle garlic powder and onion powder over kale. Kale will be done when it is a bright green color and wilted.
While the fish is baking and you’re working on the kale. You can cook the rice according to the packaging.
Making the Butter Sriracha sauce: Make chicken broth- according to packaging details. In a pot on the stove, on medium heat, melt the 3 tbsp of butter, add the chicken broth, and sriracha. Add the green onions and keep warm until you’re ready to plate your meal.
Plate your meals. Try to portion each container the same. Rice, fish, kale and finish with the sauce. Eat right away or put in the refrigerator. Good for 1 week. Enjoy!!!