Cajun Blackened Tilapia

with Red Beans and Lemon Rice

Cue the brass band, because your taste buds are about to take a trip to the Big
Easy! We�re talking blackened tilapia and saucy, smoky red beans piled atop fluffy,
lemon-scented rice. It�s all finished with a drizzle of spicy crema and some extra
hot sauce, if you�re really looking to have a wild night. Now if we could only
perfect our Hurricane cocktail...

Ingredients
serving amount
24
Bell Pepper
1 unit

Bell Pepper

Scallions
2 unit

Scallions

Garlic
2 clove

Garlic

Kidney Beans
13.4 ounce

Kidney Beans

Jasmine Rice
� cup

Jasmine Rice

Vegetable Stock Concentrate

1 unit

Vegetable Stock Concentrate

Smoked Paprika
1 teaspoon

Smoked Paprika

Regal Springs Tilapia

11 ounce

Regal Springs Tilapia

(ContainsFish)
Lemon
1 unit

Lemon

Blackening Spice
1 tablespoon

Blackening Spice

Sour Cream
2 tablespoon

Sour Cream

(ContainsMilk)
Hot Sauce
1 teaspoon

Hot Sauce

Vegetable Oil
2 teaspoon

Vegetable Oil

Olive Oil
2 teaspoon

Olive Oil

Butter
2 tablespoon

Butter

(ContainsMilk)
Salt
Salt

Pepper
Pepper

Utensils
�Strainer
�Zester
�Small pot
�Medium Pot
�Large Pan
�Paper Towel
�Small Bowl

Instructions
Prep
1
Wash and dry all produce. Core, deseed, and finely dice bell pepper. Trim and
thinly slice scallions, separating whites from greens. Mince garlic. Zest lemon and
quarter lemon (quarter both lemons for 4 servings). Drain and rinse kidney beans.

Cook Rice
2
In a small, lidded pot, combine rice, � cup water (1� cups for 4 servings), and a
large 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.
Cook Veggies
3
Meanwhile, heat a large drizzle of olive oil in a medium pot over mediumhigh heat.
Add bell pepper and scallion whites; cook, stirring occasionally, until slightly
softened, about 5 minutes. Stir in garlic; cook 1 minute.

Simmer Beans
4
To pot with veggies, stir in beans, stock concentrate, smoked paprika, � cup water
(? cup for 4 servings), and a large pinch of salt and pepper. Bring to a simmer,
then reduce heat to medium. Cook until mixture is thickened, about 7 minutes. Turn
off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep
warm.

Cook Fish
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 opaque, 4-6 minutes per side.

Finish and Serve

6
In a small bowl, combine sour cream and as much hot sauce as you like. Add water, 1
tsp at a time, until mixture reaches a drizzling consistency. Season with salt and
pepper. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and
lemon zest. Season with salt and pepper. Divide rice, beans, and tilapia between
plates. Drizzle with crema and top with scallion greens. Serve with lemon wedges on
the side.