–2 tilapia


–lime juice

–garlic powder


–salt and pepper

–olive oil

–white rice (instant)

–cabbage (shredded, pre-packaged)


–Dejon mustard



–green olives


1 – Place tilapia in a covered baking dish.  Add a little water and 2 squirts of lime juice (about 2 tablespoons).  Season with cumin, chives, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Measure two-thirds of a cup of white rice into a large, wide-mouthed baking dish with cover.  Add two-thirds cup of water and one-fourth teaspoon of salt.  Cook for 3 minutes on high in the microwave  Let sit for at least 5 minutes.

3 – Empty one-half package of shredded cabbage in a mixing bowl.  Add 1 tablespoon of sugar, 2 squirts of lime juice, 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a sprinkling of salt and pepper.  Stir well.

4 – Slice a tomato.  Season with salt, pepper, and olive oil.  Place on a serving dish with a few green olives.

5 – Cook the tilapia for 5 minutes in the microwave on high.

6 – Serve the tilapia hot, on top of the warm rice, with the cold slaw, tomato, and olives on the side.

–recipes original, except the slaw, adapted from my mother’s kitchen.


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