Blackened Tilapia with Red Beans and Lemon Rice

Take your taste buds on a trip to the Big Easy with this bold and flavorful dish. Blackened tilapia, seasoned with a signature spice blend, pairs perfectly with saucy, smoky red beans and fluffy lemon-scented rice. A drizzle of spicy crema and a squeeze of fresh lemon tie it all together.

This recipe is simple enough for a weeknight but impressive enough for company. The combination of tender fish, hearty beans and bright rice creates a satisfying meal that’s sure to become a favorite.

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Ingredients

1 unit 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

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 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 (core and seeds removed). Thinly slice the scallions, separating white and green parts. Mince the garlic. Zest the lemon, then cut it into wedges. 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, 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. While rice cooks, 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 drained 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 with the blackening spice. Heat a 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, mix the sour cream with 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 cooked rice with a fork, then stir in the lemon zest and remaining 1 tablespoon of butter. Season with salt and pepper. Divide the rice, beans and tilapia among plates. Drizzle with the spicy crema, sprinkle with scallion greens and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other firm white fish like cod, haddock or catfish. Adjust cooking time as needed.

Can I make this recipe ahead of time?

The rice and beans can be prepared in advance and reheated. Cook the tilapia just before serving for the best texture.

Is there a substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used in place of sour cream for the crema.