Two pantry staples—black pepper and turmeric—team up to fight inflammation and add bold flavor to this fast-fix tilapia. Dressing up microwave rice with coconut milk is a smart kitchen hack you’ll turn to again and again.

Robin Bashinsky
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Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 fillet and about 3/4 cup rice)


Ingredient Checklist


Instructions Checklist
  • Stir together turmeric, pepper, and 1/2 teaspoon salt in a small dish. Sprinkle fish with spice mixture.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half of fillets; cook until golden and fish flakes easily, 2 to 3 minutes per side. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and remaining fillets.

  • Wipe skillet clean with paper towels. Add rice, coconut milk, sugar, and remaining 1/2 teaspoon salt to skillet; bring to a simmer over high. Cook, stirring often, until thickened, 3 to 4 minutes. Stir in 1/4 cup cilantro and lime juice. Divide rice mixture among 4 plates. Top evenly with carrots and fish. Sprinkle with coconut and remaining 1/4 cup cilantro.

Nutrition Facts

487 calories; fat 16g; saturated fat 4g; protein 41g; carbohydrates 48g; fiber 2g; sugars 3g; added sugar 1g; sodium 588mg.