Tilapia Burritos with Rice and Peppers

Each time I food shop I look for what fresh seafood is on sale. If all of that is too pricey, I move onto the freezer section to find the fish I crave. Last week yummy fresh tilapia fillets were on sale and I vowed not to make my beer battered fish fillets because I need to try something new. My partner in crime loves to eat my cooking, and similarly, his snack creations are out of this world. So good, in fact, I've nicknamed him the SnackMaster. Without giving out his secrets I will divulge that he makes the best pan cooked burritos this side of Pluto. Taking advantage of his burrito inspiration and my love for the lightness of tilapia, the tilapia burrito was born unto mankind for the eating of a lifetime!

For the fish, I halved a whole fillet and seasoned each side with sea salt, black pepper and coriander. To be honest, once in the burrito the fish did seem under-seasoned. I seared each side in a pan with extra virgin olive oil 2-4 minutes on each side. Prior to making the fish I prepared some regular ole white rice seasoned slightly with salt and pepper. Also prior to I chopped up a ton of fresh cilantro, half a green bell pepper, 1/3 of a large yellow bell pepper, and some red onion, as well as shredded about 1/2 cup of reduced fat jalapeno white cheddar cheese.


In a large pan I heated a Tblsp. of extra virgin olive oil and let it get hot. While its heating, I put some rice, piece of fish, cilantro and pepper salad and some shredded cheese in a flour tortilla and roll it like a burrito. If necessary, stick it together with some toothpicks. Plop it the hot pan and use tongs to brown evenly on all sides. For the rice side dish, I simply heaved some rice on the plate, topped it also with chopped peppers, onion, cilantro, shredded cheese, salt, and pepper. I love the flavors of the peppers, cilantro, and onions so much I just might try a sauce next time.