–salt and pepper
–white rice (instant)
–cabbage (shredded, pre-packaged)
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.