Tunisian-Spiced Tilapia with Chermoula, Jeweled Rice &Amp; Garlic Green Beans

This Tunisian-spiced tilapia recipe brings bold, aromatic flavors to your dinner table. Mild white fish fillets are seasoned with a warm blend of caraway, turmeric and smoked paprika, then pan-seared to perfection. Served over a bed of turmeric-tinted jasmine rice studded with sweet golden raisins and bright lemon zest and accompanied by garlicky roasted green beans, this dish is a complete, satisfying meal.

The crowning touch is a vibrant chermoula sauce-a bright, herbaceous blend of parsley, lemon and jalapeño that adds a fresh, slightly spicy kick. This recipe is perfect for a weeknight dinner that feels special and it’s packed with flavor without being complicated.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Trim green beans and toss with 1 tsp olive oil, garlic powder, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, cook rice: In a small saucepan, bring 1.5 cups water to a boil. Add rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
4. While rice cooks, prepare chermoula: Finely chop parsley (stems and leaves). Zest and juice half the lemon. Finely chop half the jalapeño (remove seeds for less heat). In a small bowl, combine parsley, lemon zest, lemon juice, jalapeño, 1 tbsp olive oil and a pinch of salt. Set aside.
5. Pat tilapia dry and season both sides with Tunisian spice blend, salt and pepper.
6. Heat cooking oil in a large nonstick skillet over medium-high heat. Add tilapia and cook 3-4 minutes per side, until golden and cooked through. Remove from skillet and keep warm.
7. Stir golden raisins and remaining lemon zest into the cooked rice. Season with salt to taste.
8. Remove green beans from oven. Toss with 1 tbsp butter until melted.
9. Divide rice among plates, top with tilapia and spoon chermoula over fish. Serve green beans on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, haddock or halibut will work well with this recipe.

Can I make this recipe ahead of time?

The chermoula can be made up to a day in advance and refrigerated. The rice and green beans are best fresh, but leftovers can be stored in the fridge for up to 2 days.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check your spice blend for any added gluten.