I’ve been making this Rachael Ray recipe for no less than 5 years. I love it because you literally slap together ingredients you have in your pantry and freezer, and what comes out of the oven is so impressive. It’s almost embarrassing how delicious 5 ingredients can be.
I’ve always been a Rachael Ray fan. Her recipes make too many servings to be used often in my house, but when I was a single gal, I would always depend on her for recipes to make for men. She makes ‘man food,’ in my opinion. The flavors in her recipes are bold, distinct, and recognizable. What else could you hope for when you’re cooking for a guy for the first time? Well, you could hope that you don’t catch the dish towel on fire in front of him. Or that you don’t clink your teeth on the wine glass when trying to sip seductively from it while cooking. Or burn yourself and try to play it cool after you screeched and jerked your hand back so hard, you knocked the spoon out of the pot and sprayed sauce on the ceiling. These things have
never happened in my kitchen. Not to scare you, but none of those relationships worked out. So, I wish I could tell you that your flubs in the kitchen are endearing, it’s not. Truth. Cook more!
In the morning, defrost the tilapia and corn in the fridge.
Stir chile powder into the mayonnaise. Smear onto the fish. Top with the corn. Broil until crispy, about 10 minutes. Serve with lime wedges. See? You can do this!
I made a pot of cilantro lime brown rice for the side, but honestly, you could use white rice and save yourself some time. Or the brown rice in a bag things are totally fine, too. We’re getting dinner on the table in 25 minutes, and we’re using ingredients from the freezer and pantry. Make it as easy on yourself as you need.
- 2 frozen tilapia filets, thawed
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- ¾ cup frozen corn, thawed
- lime juice for serving
- 1 cup brown rice, rinsed
- 2 cups water
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 1 tablespoon fresh lime juice
- handful of fresh, chopped cilantro
- Preheat the broiler to high.
- In a small bowl, combine the mayonnaise and chili powder. Smear on both sides of the fish. Press the defrosted corn on top of each fillet. It will stick to the mayonnaise mixture.
- Place the fish on a broiler pan, and broil for about 10 minutes. The fish will be cooked through (flaky) and white. Serve hot with lime wedges.
- For the optional rice: combine the rice, water, butter and salt in a medium saucepan with a tight-fitting lid. Bring to a boil, turn the heat to low, cover and cook for 45 minutes. After 45 minutes, turn the heat off, lift the lid and place a towel over the rice. Place the lid back on and let it rest for 10 minutes.
- Finally, stir the lime juice and cilantro into the hot rice. Serve immediately.