Spicy Cajun-Inspired Tilapia
with Lemon-Garlic Butter and Jewelled Rice
Who doesn't love good grilled fish?! We've decided to go the Cajun route and turn tilapia into a smoky, spicy delight! It finds its perfect home on jewelled rice filled with grilled peppers and zucchini. A finish of delectable lemon-garlic butter ensures this dish will be a hit!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
6 unit(s)
Wooden Skewers
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
4 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- Meanwhile, peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
- Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Halve zucchini lengthwise.
- Core, then halve pepper.
- Core, then halve jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a small non-stick pan over medium-low heat. When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring occasionally, until fragrant, 3-5 min.
- Remove the pan from heat, then add lemon zest, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.
- Pat tilapia dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
- Transfer veggies to a plate to cool slightly.
- When veggies are almost done, add tilapia to the other side of the grill. Close lid and grill tilapia, flipping once, until cooked through, 2-3 min per side.**
- Cut zucchini into 1/2-inch half-moons.
- Cut all peppers into 1/2-inch pieces.
- Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
- Divide jewelled rice and tilapia between plates. Sprinkle remaining parsley over top.
- Serve lemon-garlic butter on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation.
Pat tilapia dry with paper towels. Season the same way the recipe instructs you to season the shrimp. (NOTE: Skip the skewering step. Save the skewers for another creation.) Bring seasoned tilapia and another clean plate to the grill.
Cook tilapia in the same way the recipe instructs you to cook the shrimp.**