Skip to main content

Blackened tilapia and tomato jasmine rice

 


Want something lighter after the denseness of Thanksgiving? Blackened tilapia and tomato rice is light, fresh and satisfying, and nothing like turkey.


Ingredients:

 2 scallions

1 plum tomato

1/2 cup jasmine rice

10 ounces tilapia

2 teaspoons Cajun seasoning

garlic, salt, pepper, oil, mayo


Method:


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!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of