Recipes
Baked Tilapia Stuffed with Moruga Hill Rice – Chef Cheryl-Ann Shortt-Charles

Courtesy Chef Cheryl-Ann Shortt-Charles on Cup of Joe Caribbean
Ingredients
FISH
2 Kent Farms Fresh Pan Dressed Tilapia
Spices (1 tsp. each paprika, onion powder, garlic powder)
Salt and black pepper to taste
2 tbsp. Oil
Seasoned bread crumbs
RICE
1 cup Red Gold Moruga hill rice
3 1/4 cups water, approximately
2 pimentos, seeded and chopped
2 cloves garlic,chopped
1 ½ -inch piece of ginger, peeled and chopped (blend with oil)
1 tbsp. Oil
2 tsp Just D’s Tomato relish
Directions
- FOR THE RICE:
Place a pot to heat over medium heat. Mix together the pimentos, garlic and ginger with a little oil. - Once the pot is hot, add the oil and the aromatic ginger blend. Cook for 1 minute.
- Add the Red Gold Moruga Hill Rice and stir until rice is coated with the seasoned mix.
- Add water, first two cups stirring intermittently, then once water is absorbed, add one more cup, add the final 1/4 cup if needed. Cover and allow rice to finish steaming. Remove from heat when rice has cooked.
- FOR THE FISH:
Preheat oven to 350 degree F. - Place spice mix in a bowl with oil and combine.
- Place the cleaned fish on a tray, rub the tilapia with the spice mix on the outside and inside of the fish.
- Stuff the fish with the cooked Red Gold Moruga Hill rice. Coat the stuffed fish with the seasoned breadcrumbs. Place on a lined baking sheet.
- Bake in a preheated oven for approximately 25-30 mins until golden brown (this time may vary depending on the size of the fish). Remove from the oven.
- Top each fish with a spoonful of Just D’s Tomato Relish and serve on a bed of mixed greens.