Serves 2
with Red Beans & 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...
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.
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.
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.
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.
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.
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.
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