Blackened Tilapia with Red Beans and Lemon Rice

Bring the vibrant flavors of New Orleans to your kitchen with this blackened tilapia recipe. The fish is coated in a bold blackening spice blend, pan-seared until charred and flaky, then served over a bed of lemon-scented jasmine rice and smoky red beans. A drizzle of spicy crema and a dash of hot sauce add the perfect finishing touch.

This dish is a complete meal in one pan (plus a pot for the rice), making it ideal for busy weeknights. The combination of tender fish, hearty beans and bright citrus rice is sure to become a favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the juice of half the lemon and a drizzle of olive oil. Set aside.
2. Prepare the beans: While the rice cooks, dice the bell pepper and mince the garlic. Trim and thinly slice the scallions, separating white and green parts. In a medium skillet over medium heat, add 1 teaspoon cooking oil. Sauté the bell pepper and scallion whites for 2-3 minutes until softened. Add the garlic and cook 30 seconds more.
3. Add the kidney beans (drained and rinsed) and veggie stock concentrate. Stir in ¼ cup water and the smoked paprika. Simmer for 5-7 minutes until the beans are saucy and thickened. Season with salt and pepper to taste. Keep warm.
4. Season the tilapia: Pat the tilapia fillets dry with paper towels. Rub both sides with the blackening spice and a pinch of salt. In a large non-stick skillet over medium-high heat, add 1 teaspoon cooking oil and 1 tablespoon butter. Once hot, add the tilapia and cook for 3-4 minutes per side until blackened and cooked through. Remove from pan and let rest.
5. Make the spicy crema: In a small bowl, combine the sour cream, hot sauce and a squeeze of lemon juice. Stir until smooth. Season with salt to taste.
6. Assemble the plates: Divide the lemon rice between plates. Top with the saucy red beans and a blackened tilapia fillet. Drizzle with spicy crema and garnish with the scallion greens. Serve with extra hot sauce on the side.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any firm white fish like cod, halibut or catfish works well. Adjust cooking time based on thickness.

Is this recipe spicy?

The blackening spice adds moderate heat. You can reduce the cayenne in the spice mix or omit the hot sauce in the crema for a milder version.

Can I make this dish ahead of time?

The rice and beans can be made a day ahead and reheated. Cook the fish fresh for the best texture.