Tilapia with Cilantro-Orange Zucchini & Bell Pepper Sauté over Rice

Directions

1. Rinse the rice in cold water using a strainer, then drain and transfer to a small saucepan with water and salt. Bring to a boil over high heat.
2. When the liquid boils, stir, cover, and reduce heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let it stand covered for 5 minutes.
3. Wash and dry the produce.
4. Cut the zucchini into large dice and place in a small bowl. Dice the bell pepper after trimming and seeding, and add to the bowl.
5. Peel, halve, and large-dice the onion; add to the bowl and set aside.
6. Pat the tilapia dry, then sprinkle with cornstarch, salt, and pepper on both sides, pressing gently to cling.
7. Heat a skillet over medium-high heat, add oil, and coat the bottom. Add the tilapia and cook, flipping once, until crispy and flaky, about 6 minutes. Transfer to a clean plate and loosely cover with foil.
8. Zest and juice the orange into a separate small bowl. Finely chop cilantro leaves and add them to the bowl with the orange juice, broth, soy sauce, additional cornstarch, and spices; whisk to form the sauce.
9. Return the skillet to medium-high heat, add a bit more oil, and sauté the vegetables until fork-tender, about 6–7 minutes.
10. Pour the sauce over the veggies in the skillet and cook, stirring often, until thickened, about 1 minute.
11. To serve, divide the jasmine rice on plates, top with tilapia, then spoon the veggie mixture and sauce over top.