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Blackened Tilapia

Blackened Tilapia with Dirty Rice and Rémoulade

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If you love the zesty flavors found in Cajun cooking, you're in luck. Here, Chef Liz is tackling a southern Louisiana classic: dirty rice. Named after the layers of color created with aromatics and spices, the dish typically features chicken liver or giblets; here, we're topping the rice with mild tilapia seared in Cajun blackening spices. A tangy rémoulade brings cool, creamy contrast in each bite.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 530
  • Protein 35g
  • Total Carb 45g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    • 1
    • red bell pepper
  • sliced dill pickles
    • 1/4 cup
    • sliced dill pickles
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • vegetable bouillon cube
    • 1
    • vegetable bouillon cube
  • tilapia
    • 10 ounces
    • tilapia
  • blackening spice mix
    • 1 1/2 tablespoon
    • blackening spice mix
  • sour cream
    • 2 ounces
    • sour cream
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Finely chop pickles. Peel onion and cut into small dice. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince.

  2. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add bell pepper, onion, and jalapeño (skip or use half for less heat) and cook, stirring occasionally, until beginning to soften, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with ¼ teaspoon salt and black pepper as desired. Add jasmine rice and cook, stirring frequently, until toasted, 2-3 minutes.

  3. Simmer dirty rice

    Simmer dirty rice

    To pot with rice, add vegetable bouillon cube, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  4. Blacken tilapia

    Blacken tilapia

    Pat tilapia dry with paper towel; season all over with blackening spice mix and ½ teaspoon salt. Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters. Sear until spices are blackened and fish is cooked through and opaque, 3-5 minutes per side.

  5. Make rémoulade

    Make rémoulade

    While tilapia sears, in a small bowl, whisk together sour cream, Dijon mustard, pickles, up to half of cayenne pepper (it's a bit spicy, so feel free to adjust this to your preferences, too), and 2 teaspoons water to combine. Set aside until ready to serve.

  6. Plate blackened tilapia

    Plate blackened tilapia

    Divide dirty rice between serving plates, then top with blackened tilapia. Dollop over rémoulade. Enjoy!

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