Cooking Light Magazine

Yield: 4 servings

3 oranges (about 1 pound)

1/4 cup chopped fresh parsley, divided

2 T extra virgin olive oil, divided

3/4 t salt, divided

4 tilapia fillets

1/2 t freshly ground black pepper, divided

2 C hot cooked instant white rice

1. Grate 2 t orange rind Peel and section oranges over a bowl, reserving 2 T juice. chop sections. Combine rind, chopped orange, 2 T parsley, 5 t oil, and 1/4 t salt in a bowl and toss well.

2. Preheat oven to 400 degrees.

3. Sprinkle fish evenly with 1/4 t salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 t oil. Bake at 400 degrees for 14 minutes or until fish flakes eaily when tested with a fork or until desired degree of doneness.

4. Combine 2 T reserved juice, remaining 2 T parsley, remaining 1/4 t salt, remaining 1/4 t pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates, top each with 1 fillet and 1/4 cup salsa.

Calories: 423 Fat: 12.1 g Protein: 47.4g Carbs: 32.7 g Fiber: 3g