Want something lighter after the denseness of Thanksgiving? Blackened tilapia and tomato rice is light, fresh and satisfying, and nothing like turkey.
1 plum tomato
1/2 cup jasmine rice
10 ounces tilapia
2 teaspoons Cajun seasoning
garlic, salt, pepper, oil, mayo
Trim ends from scallions and thinly slice, keeping dark greens separate. Finely chop 1 teaspoon garlic . Cut tomato into 1⁄2-inch pieces.
In a small bowl, whisk to combine 1⁄4 cup mayo and chopped garlic . Season to taste with salt and pepper; set aside until ready to serve.
Heat 2 teaspoons oil in a medium saucepan over medium-high. Add scallion whites and light greens; cook until fragrant, about 1 minute. Add rice; cook, stirring, until toasted. Stir in 11⁄4 cups water and 1⁄2 teaspoon salt ; bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender Cover to keep warm off heat.
Drain fish, then pat very dry. Season all over with Cajun seasoning (use less depending on heat preference) and salt.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add fish and cook, until well browned and easily flakes. Transfer to a plate.
Fluff rice with a fork and stir in tomatoes. Season to taste with salt and pepper.
Serve blackened swai with tomato rice alongside and aioli dolloped over top. Garnish with sliced scallion dark greens. Enjoy!