Cajun Blackened Tilapia with Red Beans and Lemon Rice

Get ready for a taste of New Orleans right in your own kitchen! This dish features perfectly blackened tilapia fillets, seasoned with a bold spice blend and pan-seared until crispy. Alongside, you’ll find a hearty serving of smoky red beans and fluffy lemon-infused rice, all brought together with a drizzle of spicy crema.

It’s a vibrant, satisfying meal that’s surprisingly easy to make. Whether you’re craving something comforting or looking to impress guests, this Cajun-inspired plate delivers big flavor with minimal fuss. Serve with extra hot sauce if you dare!

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and finely dice the bell pepper. Trim and thinly slice the scallions, separating white and green parts. Peel and mince the garlic. Zest the lemon, then quarter it. Drain and rinse the kidney beans.
2. In a small pot, combine the rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add the diced bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the kidney beans, stock concentrate, smoked paprika, 1/4 cup water and a pinch of salt and pepper to the pot. Bring to a simmer, then reduce heat to low. Cook until the mixture thickens, 7-8 minutes. Stir in 1 tablespoon of butter until melted. Season with salt and pepper to taste. Cover and keep warm.
5. Pat the tilapia fillets dry with paper towels. Season both sides with salt and pepper, then rub evenly with the blackening spice. Heat a drizzle of cooking oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side. The fish is done when it flakes easily and reaches an internal temperature of 145°F.
6. In a small bowl, mix the sour cream with hot sauce to taste. Add water, 1 teaspoon at a time, until the mixture is drizzling consistency. Season with salt and pepper. Fluff the cooked rice with a fork, then stir in the lemon zest and remaining 1 tablespoon of butter. Season with salt and pepper. To serve, divide the rice, bean mixture and tilapia among plates. Drizzle the crema over the fish and garnish with scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm white fish like cod, halibut or catfish. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip the crema.

How do I store leftovers?

Store the rice, beans and fish separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.