If you don't like cilantro, it's easy enough to leave out, but if you do... you're gonna want to make a double batch of this rice.

Salsa-Topped Tilapia with Cilantro Rice

Prepare rice according to package directions. When rice is done, fold in cilantro; set aside.

In a medium bowl, combine mango, red onion, avocado, red pepper, agave nectar and rice wine vinegar, set aside.

In a large skillet, heat oil over medium high heat. Season tilapia with salt and black pepper. Sear fish on both sides for about 2 minutes per side until fish easily flakes with a fork (145 degrees).