Costa Rican Tilapia

I found this website that does meal planning by themes. One night is global night, one night is meatless, one is healthy, one is casserole, one is quick and easy, one is family, and one is entertain. Anyway I thought that was a brilliant idea for keeping the meals coming and something other than spaghetti and chicken with rice. Our first new recipe was Monday, global night. I made Costa Rican Tilapia and it was delicious!
So if you are up for trying new, different foods here is Costa Rican Tilapia!

Ingredients:

3 Tbs. fresh lime juice
3 Tbs. olive oil, divided
4 Tbs. finely chopped fresh cilantro or parsley, divided (I used cilantro)
4 Tbs. minced garlic, divided
1 1/2 tsp. kosher salt, divided
1/4 tsp. sugar
6 5oz. Tilapia fillets
3/4 C. long-grain rice
1 C. chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 28oz. can diced tomatoes, undrained
1 15oz. can black beans, drained, rinsed
1 tsp. dried oregano leaves
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

Directions:

For the tilapia marinade, combine lime juice, 1 Tbs. cilantro, 1 tsp. garlic, 1/2 tsp. salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.

To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large skillet or saucepan, heat 2 Tbs. olive oil on medium heat. Add remaining garlic and onions; saute until translucent. Add 2 Tbs. cilantro, oranges, tomatoes, beans, oregano, 1 tsp. salt, pepper and cayenne. Cook, uncovered until hot.

Transfer hot rice to a 9 X 13-inch baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of fork, 16-20 minutes.