Blackened Tilapia with Red Beans and Lemon Rice

Bring the vibrant flavors of the Big Easy to your kitchen with this blackened tilapia dish. The fish is coated in a bold spice blend and pan-seared until perfectly charred, then served over a bed of fluffy lemon-scented rice and smoky red beans. A drizzle of spicy crema and a squeeze of fresh lemon tie it all together.

This recipe is a complete meal in one, with the beans and rice cooking while the fish sears. It’s a quick and satisfying dinner that feels special but comes together in under 30 minutes. Perfect for a weeknight or a casual dinner party.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

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

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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Core, deseed and finely dice the bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Zest the lemon, then quarter it. Drain and rinse the kidney beans.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook 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 bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in garlic; cook until fragrant, 30 seconds.
4. Stir beans, stock concentrate, smoked paprika, ¼ cup water (⅓ cup for 4 servings) and a big pinch of salt and pepper into the pot with veggies. Bring mixture to a simmer, then reduce heat to low. 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. Meanwhile, pat tilapia dry with paper towels; season all over with salt and pepper. Rub both sides of each fillet with blackening spice. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
6. In a small bowl, combine sour cream with hot sauce to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Fluff rice with a fork; stir in lemon zest and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice, beans and tilapia between plates. Top tilapia with crema and scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, haddock or catfish works well. 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 omit the crema.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.