Ingredients

• 1 pack, 6 ounces peeled garlic
• 2 pieces lemon or lime
• 1 piece tilapia (2 pounds)
• As needed kosher salt
• As needed black pepper
• As needed canola oil
• 4 cups leftover cooked rice (jasmine rice is best)
• 1 pack Maika`i Spinach or Kimchee Dip
• As needed aluminum foil

Directions

1. Gather all your inredients then preheat oven to 400F.
2. Mince all the peeled garlic and slice 1 lemon into wheels and the other into wedges. Set aside.
3. Clear and sanitize your sink then proceed to washing the tilapia thoroughly. Using a fish scaler or a butterknife, 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.
4. Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
5. Season fish with salt & pepper thoroughly (inside and outside) set aside.
6. Transfer leftover rice to a mixing bowl and break up any large chunks, drizzle about 1 tablespoon of oil along with half of the minced garlic and season lightly with salt and black pepper.
7. Prepare 2 sheets of aluminum foil about 18" in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
8. Fill the foil with the seasoned rice, then transfer the fish onto the rice.
9. Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
10. Using a spatula, spread the spinach dip onto the fish evenly on the exposed sides.
11. With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
12. Bake at 400F for 15-20 minutes or until internal temperature of 165F is achieved.
13. 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!