Tilapia With Balsamic Orange Sauce and Spiced Rice

2 cups chicken broth
1 cup basmati or jasmine rice
3 small cloves garlic, minced
1 tablespoon unsalted butter
1/2 teaspoon Garam Marsala spice
1/4 cup golden raisins
2-4 pieces of tilapia
1/2 cup orange juice
1/4 cup balsamic vinegar
1/2 cup orange marmalade
1 tablespoon unsalted butter, to finish sauce

Bring chicken broth to a boil in a saucepan, add the next 5 ingredients. Reduce heat to medium low and cover. Let cook, stirring a couple of times, 12-15 minutes until liquid is absorbed and rice is tender. Remove from heat.

While the rice is cooking, heat a non-stick skillet and add 1 tablespoon olive oil. When the pan is hot, pan sear the tilapia on medium high for 4 minutes on each side. Remove tilapia from the pan, place on a plate and keep warm. In the same pan as you pan seared the fish, add the orange juice, balsamic vinegar, and the marmalade. Bring to a boil, reduce heat slightly and cook for 3-5 minutes. Remove from heat and add 1 tablespoon of butter, stir until melted.

Place some rice on each plate, lay a piece of tilapia on the rice, drizzle some of the sauce on top of the fish. Serve with a vegetable or salad.
Recipe by SchnucksCooks;adapted by Lesley Stansfield