Cajun Blackened Tilapia
with Red Beans and Lemon Rice
Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking blackened tilapia and saucy, smoky red beans piled atop fluffy, lemon-scented rice. It’s all finished with a drizzle of spicy crema and some extra hot sauce, if you’re really looking to have a wild night. Now if we could only perfect our Hurricane cocktail...
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
2 unit
Scallions
2 clove
Garlic
13.4 ounce
Kidney Beans
½ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
1 teaspoon
Smoked Paprika
11 ounce
Regal Springs Tilapia
(Contains Fish)
1 unit
Lemon
1 tablespoon
Blackening Spice
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core, deseed, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Mince garlic. Zest and quarter lemon (quarter both lemons for 4 servings). Drain and rinse beans.
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a large drizzle of olive oil in a medium pot over mediumhigh heat. Add bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
Stir beans, stock concentrate, smoked paprika, ¼ cup water (⅓ cup for 4 servings), and a large pinch of salt and pepper into pot with veggies. Bring mixture to a low simmer, then reduce heat to low. Cook until thickened, 7-8 minutes. Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.
Meanwhile, pat tilapia dry with paper towels; season all over with salt and pepper. Rub both sides of each fillet with Blackening Spice. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
In a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Fluff rice with a fork; stir in lemon zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice, beans, and tilapia between plates. Top with crema and scallion greens. Serve with lemon wedges on the side.
