The rustic rib-eye on ciabatta consists of grilled steak, artisan bread with garlic butter, pesto-lime aioli, caramelized onions, and melted cheese. Add any desired toppings to the steak, such as spinach, tomatoes, banana peppers, or anything else.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) tilapia fillets
- 1 tablespoon vegetable oil
- 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
- 1 (15.25 ounce) can no-salt-added whole-kernel corn, drained
- 1 ¾ cups water
- 2 tablespoons medium chunky salsa
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 (5.4 ounce) package Knorr® Fiesta Sides™ – Yellow Rice
- Salt and pepper to taste
Instructions
- Pat tilapia filets dry with paper towels and season both sides with salt and pepper.
- In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm.
- Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes.
- Place rice in a serving dish and top with fish. Serve immediately.
- The heat of this dish can be altered easily by adding or decreasing the salsa (mild, medium or hot) and garnishing with jalapeno or chili pepper slices.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 8 g |
| Protein | 35 g |
| Saturated Fat | 1 g |
| Sodium | 550 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This was fast and easy! I broiled the fish with garlic pepper, cayenne pepper, and olive oil. I also used organic black beans I made ahead of time and keep in the freezer for quick meals and I used organic long grain rice instead of boxed. I picked from the last of my garden 3 Roma tomatoes, garlic, onion, small yellow bell pepper, and blended. I added cumin, vegetable bouillon and a pinch of cayenne with 4 cups water and 2 cups rice then a bag of frozen corn. Boiled for 15 minutes. Very easy my family loved it. It was not too spicy if you use only a little cayenne.
This dish was really tasty and fairly easy to make! I just made a few changes based on what I had on hand. 1) I seasoned fish with adobo, cumen, and a light dusting of salt and then baked it in the oven at 425* for about 15 minutes. 2) I added fresh onion and yellow pepper, which I just sauted in a skillet to add to the rice mix. I would make this again in a heart beat!