Blackened Tilapia with Red Beans and Lemon Rice

Get ready for a taste of the Big Easy with this blackened tilapia dish. The fish is coated in a spicy blackening seasoning 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 all about big, bold flavors without the fuss. The red beans are simmered with bell pepper, garlic and smoked paprika until thick and savory, while the rice gets a bright lift from lemon zest and butter. It’s a complete meal that feels special enough for a weekend dinner but comes together in just over half an hour.

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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

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. Core, deseed and finely dice the bell pepper. Trim and thinly slice the scallions, separating the white parts from the green tops. 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, ¾ cup water and a generous pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat 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 minced garlic and cook until fragrant, about 30 seconds.
4. Add the drained beans, stock concentrate, smoked paprika, ¼ cup water and a pinch of salt and pepper to the pot. Bring to a simmer, then reduce the heat to low. Cook until the mixture thickens, 7-8 minutes. Turn off the heat, stir in 1 tablespoon butter and season with salt and pepper to taste. Cover to keep warm.
5. Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper. Rub each fillet with the blackening spice. Heat a drizzle of vegetable 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.
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 cooked 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. Drizzle with the crema and garnish with scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and replace the sour cream with a plant-based sour cream or a mixture of cashew cream and lemon juice.

How do I store leftovers?

Store leftover tilapia, beans and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.