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Main course · Caribbean

Cuban Pescado con Mojo (Garlic Lime Fish) with Rice

30 min Serves 4 ~550 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g tilapia fillets
  • 5 garlic cloves
  • 2 lime
  • 60 ml olive oil
  • 300 g long grain rice

Nutrition (per serving)

Calories
550 kcal
Protein
36.1 g
Carbohydrate
61.2 g
of which sugars
0.8 g
Fat
17.2 g
of which saturates
3.1 g
Fibre
2 g
Salt
0.20 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Season the tilapia fillets and fry in a little oil for 3-4 minutes on each side until golden and cooked through.

  2. 2

    Crush the garlic cloves and fry gently in the olive oil for 1-2 minutes until fragrant but not browned.

  3. 3

    Stir in the juice of the limes to make the mojo sauce.

  4. 4

    Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.

  5. 5

    Pour the mojo sauce over the fish and serve with the rice.

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