Blackened Tilapia
This pan seared Blackened Tilapia pairs perfectly with a simple pineapple-cilantro salsa to create an unforgettable flavor combo.
Servings: 2 servings
Cost: $18.28
Equipment
- Large pan nonstick
Ingredients
- 5 tablespoons finely diced jalapeño divided
- 1 medium red onion diced and sliced
- 1 bunch cilantro divided
- 3 limes divided
- 1 cup uncooked basmati rice
- 2-1/2 tablespoons olive oil divided
- 1 teaspoon minced garlic
- 1 (15-ounce) can black beans drained and rinsed
- Salt and pepper
- 3 cups diced pineapple
- 3 tilapia filets 1 pound
- 2 teaspoons mojo rub
Instructions
- Dice a jalapeño and measure 5 tablespoons. Halve a red onion and cut one half into thin strips to get about 3/4 cup, then finely dice the other half to measure 1/2 cup. Finely chop cilantro to obtain 3/4 cup for the salsa and 3 tablespoons for the rice. Zest and juice the limes to get 4 tablespoons of juice and 1 teaspoon of zest. Cut the remaining lime into wedges for serving. Cook rice according to package directions.
- Add 1 tablespoon olive oil to a large nonstick pan, and heat to medium-high heat. When oil is shimmering, add diced jalapeño and thinly sliced red onion. Sauté, stirring frequently, until softened. Add garlic and stir for 30 seconds. Add black beans and stir until warmed through, 2–3 minutes. Remove from heat and then add black bean mixture to the cooked rice. Add 2 tablespoons lime juice and 3 tablespoons diced cilantro. Season rice and beans mixture to taste with salt and pepper; I use about 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss and taste for seasoning; adjust according to personal preference. Cover to keep warm and set aside.
- Add the remaining 2 tablespoons lime juice and 1 teaspoon zest to a bowl along with 3/4 cup diced cilantro, remaining 2 tablespoons diced jalapeño, remaining 1/2 cup diced red onion, and diced pineapple. Add salt and pepper to taste, I add about 1/4 teaspoon salt and 1/16 teaspoon pepper. Stir until combined and set aside (see note 1).
- Heat 1-1/2 tablespoons olive oil in the large nonstick pan you used for the beans over medium-high heat. Pat tilapia dry with a paper towel, season all over with mojo rub, 1 teaspoon salt, and pepper as desired. Gently rub seasoning on all sides of the fish. When oil is shimmering, add tilapia. Fry until browned on the bottom, about 3–5 minutes. Flip and cook until spices are blackened and fish is opaque and flakes easily with a fork, about 3–5 more minutes. Remove fish from the heat. Season with additional salt if needed.
- Divide the rice evenly between plates and add tilapia right on top. Generously spoon pineapple salsa on top of everything. Serve with fresh lime wedges and enjoy!
Notes
Note 1: You’ll probably have more pineapple salsa than needed for the fish, but I love a generous topping! Alternatively, you can enjoy the extra salsa with chips. While you can halve the recipe, I prefer it as written to avoid wasting any veggies.
Storage: Store Blackened Tilapia in an airtight container in the fridge for 3 days or freeze for up to 2 months.
Keep Pineapple Salsa in a separate container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 586kcal | Carbohydrates: 70.8g | Protein: 34.3g | Fat: 22.8g | Cholesterol: 53.3mg | Sodium: 1185.5mg | Fiber: 15.2g | Sugar: 12.2g | Vitamin A: 880IU | Vitamin C: 220mg | Calcium: 107mg | Iron: 3mg