Zesty grilled tilapia

Total Time: 50 min. Prep10 min. Inactive30 min. Cook10 min. Yield:6 servings . Level:Easy.
Ingredients
6 (6-ounce) tilapiafillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper

Directions
Place the fish in alarge nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over thefish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill untilfish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Mango Coconut Rice:

1 tablespoon olive oil
11/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed
In alarge saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to aboil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat andfluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Yield: 6 servings