Tilapia with Ginger Rice

Daddy Rating: 5

(This originally came from and Everyday Food recipe, but I doubled the ginger and the rice portion overall, they had peas (yuk) and served it with shrimp. This is actually fantastic with any seafood, I served it with my favorite micro green beans. You may want to do this on a weekend rather than a weekday, we had it on a hot Sunday night and it was perfect.)

Ingredients:
Tilapia (as much as you want to eat for dinner plus some for lunch as leftovers)
Smoked Paprika
Cumin
3-4 cloves Chopped Garlic
4 tablespoons fresh grated ginger (about a 4"-5" piece of ginger root)  (I've used the jar kind, and fresh is soo much better)
1 bunch green onion chopped (white and green parts separated)
2 tablespoons veggie oil
3.5 cups chicken broth
2 cups white rice

Ginger, White and Green portions of the onions separated

Chop green onions and separate green from the white sections. Grate ginger, I find the best way to do this is using a zester - it makes it so the ginger cooks down into the oil beautifully.

I highly recommend getting a zester to grate the ginger

Heat oil over medium high heat and add ginger and white portion of the onions. Cook for about 3-4 min.

Add rice and chicken broth, bring to a low boil, then turn down to simmer, cover and let cook, stirring occationally until rice is cooked. While the rice is cooking, line a cookie sheet with foil and brush with olive oil. Line Tilapia on the pan and sprinkle with paprika, cumin and maybe even some lemon...Mmmm. Broil the fish on high until opaque (about 7 or so minutes).

Yum!

Serve fish on a bed of rice and green beans on the side (these are my favorite microwave frozen green beans) - would also be delish with some reduced spinach, but then you are adding another pan to wash.

ENJOY!