- Aluminum foil
- 1 6 oz. pack Peeled garlic
- 2 pieces Lemon or lime
- 1 1-2 lb. piece Tilapia
- 4 cups Leftover cooked rice (jasmine rice is best)
- 1 pack Maika'i Spinach or Kimchee Dip
- Kosher salt
- Black pepper
- Canola oil
- Gather all your ingredients then preheat oven to 400F°.
- Mince all the peeled garlic, slice 1 lemon into wheels and the other into wedges and set aside.
- Clear and sanitize your sink then wash the tilapia thoroughly. Using a fish scaler or a butter knife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
- Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
- Season fish with salt & pepper thoroughly (inside and outside) set aside.
- Transfer leftover rice to a mixing bowl and break up any large chunks. Drizzle about 1 tbsp of oil along with half of the minced garlic and season lightly with salt and black pepper.
- Prepare 2 sheets of aluminum foil about 18” in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
- Fill the foil with the seasoned rice, then transfer the fish onto the rice.
- Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
- Using a spatula, spread the spinach dip evenly on the exposed sides of the fish.
- With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
- Bake for 15-20 minutes or until internal temp of 165F° is achieved.
- Carefully tear open foil to expose fish and serve immediately with lemon wedges.
- To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!