Blackened Tilapia with Red Beans and Lemon Rice

Transport your taste buds to the French Quarter with this bold and comforting dish. Blackened tilapia fillets are coated in a smoky spice blend and pan-seared until perfectly charred, then served over a bed of creamy red beans and fluffy lemon-scented rice.

A drizzle of spicy crema and a squeeze of fresh lemon tie everything together, balancing heat with brightness. It’s a quick, satisfying meal that brings big Cajun flavors to your home kitchen without the fuss.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

13.4 ounce 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 Regal Springs TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely dice the bell pepper, trim and thinly slice scallions separating whites from greens, mince garlic, zest and quarter the lemon and drain and rinse the kidney beans.
2. In a small pot, combine the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add the bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.
4. Stir in the beans, stock concentrate, smoked paprika, 1/4 cup water (1/3 cup for 4 servings) and a large pinch of salt and pepper. Bring to a low simmer, then reduce heat to low and cook until thickened, 7-8 minutes. Turn off heat, stir in 1 tablespoon butter and season with salt and pepper. Cover to keep warm.
5. Pat the tilapia dry with paper towels and season all over with salt and pepper. Rub both sides of each fillet with the blackening spice. Heat a large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the tilapia and cook until browned and cooked through, 4-6 minutes per side.
6. In a small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Fluff the rice with a fork, then stir in the lemon zest and remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice, beans and tilapia among plates. Top with the crema and scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, firm white fish like cod or catfish work well. Adjust cooking time as needed.

How do I make this dish less spicy?

Reduce the amount of blackening spice and hot sauce or omit the hot sauce entirely.

Can I use canned beans instead of dried?

Yes, this recipe uses canned kidney beans. Just drain and rinse before using.