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Cajun Blackened Tilapia

Cajun Blackened Tilapia

with Red Beans & Lemon Rice

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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...

Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

2 unit

Scallions

1 clove

Garlic

1 unit

Lemon

13.4 ounce

Kidney Beans

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 teaspoon

Smoked Paprika

11 ounce

Regal Springs Tilapia

(ContainsFish)

1 tablespoon

Blackening Spice

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories790 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate89 g
Sugar8 g
Dietary Fiber12 g
Protein42 g
Cholesterol105 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small pot
Medium Pot
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Core, deseed, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Drain and rinse beans.

2

• In a small pot, combine rice, ¾ cup water (1½ 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, paprika, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper into 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 TBSP 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 tsp 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 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, beans, and tilapia between plates. Top with crema and scallion greens. Serve with lemon wedges on the side.