Blackened Tilapia with Red Beans and Lemon Rice

This blackened tilapia recipe brings the bold flavors of the Big Easy to your kitchen. The fish is coated in a smoky spice blend and pan-seared until perfectly charred, then served over a bed of fluffy lemon-scented rice and saucy red beans. A drizzle of spicy crema ties it all together for a restaurant-quality meal at home.

Ready in just 35 minutes, this dish is packed with protein and fiber, making it a wholesome choice for busy weeknights. The combination of blackened seasoning, tangy lemon and creamy beans creates a balanced and satisfying plate that will transport your taste buds to New Orleans.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

Instructions

1. Cook the rice: In a small pot, combine the 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. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the vegetables: While the rice cooks, dice the bell pepper into small pieces. Thinly slice the scallions, separating white and green parts. Mince the garlic. Zest and juice the lemon.
3. Make the crema: In a small bowl, mix the sour cream with half the lemon juice, half the hot sauce and a pinch of salt. Set aside.
4. Cook the beans: Heat a drizzle of oil in a medium skillet over medium heat. Add the bell pepper and white parts of scallions; cook until softened, about 3 minutes. Add the garlic and cook 30 seconds. Stir in the kidney beans (drained and rinsed), veggie stock concentrate, 1/4 cup water, smoked paprika and remaining hot sauce. Simmer until thickened, about 5 minutes. Season with salt and pepper.
5. Blacken the tilapia: Pat the tilapia dry and season both sides with blackening spice. Heat a large nonstick skillet over medium-high heat with a drizzle of oil. Cook the tilapia until blackened and cooked through, about 3 minutes per side.
6. Finish the rice: Stir the lemon zest and remaining lemon juice into the cooked rice. Season with salt.
7. Serve: Divide the lemon rice between plates. Top with the red bean mixture and blackened tilapia. Drizzle with the spicy crema and garnish with green scallion tops. Enjoy!
8. Tip: For extra heat, add more hot sauce to the crema or beans.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, firm white fish like cod, haddock or catfish work well as substitutes for tilapia.

What can I serve instead of rice?

This dish pairs nicely with quinoa, couscous or even crusty bread to soak up the beans and crema.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.