These glazed tilapia fillets cook in minutes and need only rice and a vegetable to make dinner. The mango and habanero bring heat and sweetness to mild fish, and the glaze sets up as it rests. Weeknight simplicity.

Serves 2. 25 minutes, 15 at the stove.

About 550 calories a serving, 32 g protein, 82 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a small pot with a pinch of salt. Stir in 2/3 cup rice, return to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit covered while you cook the fish.
2. Set a skillet over medium-high heat and add 1 tablespoon oil. When the pan is hot, place the tilapia fillets skin-side up and cook for 3 minutes. Turn and cook skin-side down for another 3 minutes until the fillets are opaque and the glaze is caramelizing at the edges.6 min
3. Transfer the tilapia to a plate and let rest for 2 minutes so the glaze sets. While the fish rests, add the bok choy to the same skillet with a splash of water, salt, and pepper, stirring often until just tender, about 3 minutes.3 min

Note Swap white fish like halibut for the tilapia. Leftovers keep refrigerated for one day; reheat gently in a low oven. Serve with lime wedges and extra rice to soak up the glaze.