Active Time: 15 minutes Total Time: 20 minutes Serves: 4
1 cup long-grain white rice
2 Tbsp fresh lime juice
1 Tbsp grated ginger
2 tsp honey
2 Tbsp plus 1 tsp olive oil
Kosher salt and pepper
2 scallions, thinly sliced
1 jalapeņo pepper, (seeded, if desired), finely chopped
1/2 small pineapple, (about 1 lb), peeled, cored and cut into small pieces
1 small English cucumber, cut into small pieces
4 6-oz tilapia fillets
Cook the rice according to package directions.
Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 Tbsp oil and 1/4 tsp each salt and pepper. Toss with the scallions, jalapeņo, pineapple and cucumber.
Heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the tilapia with 1/4 tsp each salt and pepper and cook until golden brown and cooked through, 1 to 3 minutes per side. Serve the fish with the rice and relish.