Grilled Tilapia with Black Bean Salsa and Rice Pilaf

We have had great grilling weather this spring. The other night my husband wanted grilled fish. I was happy to oblige.

I think tilapia is a little plain by itself so I made some black bean salsa for a topping. I put it on the salad too. I used a recipe on the side of the can of black beans, but it was basically black beans, kernel corn, fire roasted diced tomatoes, green chilis, olive oil, vinegar, cumin, salt and pepper.

We are trying to eat less carbs, but I made my favorite rice pilaf recipe anyway.

2 cups parboiled rice (this is important, regular rice is too gummy to me)
3/4 cup butter
4 cups chicken broth

3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped parsley
1/2 cup sliced green onion
1 cup sliced almonds

Preheat the oven to 350 degrees. Put the broth in a pot and bring to a simmer. Melt the butter in a skillet over medium-high heat and add the rice. Cook, stirring occasionally until the rice has turned golden. Put the hot broth and rice in a casserole, cover the casserole and put into the oven for 20 minutes. After twenty minutes, add the vegetables and almonds, mix well and put back into the oven, uncovered, and cook for 15 to 20 minutes more.