Kc Tilapia Recipe

Prepare fish

Pat the 4 tilapia fillets dry with paper towels. Season both sides with 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp of the Cajun seasoning (reserve remaining Cajun seasoning for the butter). Let sit 5–10 minutes at room temperature while you prepare other components.

Make Cajun garlic butter

In a small saucepan over low heat, melt 4 tbs unsalted butter with 1 tbs olive oil. Add 3 tsp minced garlic and sauté just until fragrant, about 30–45 seconds (do not brown). Stir in remaining 1 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tbs lemon juice and 1 tbs chopped parsley. Taste and adjust salt if needed. Keep warm on lowest heat.

Cook tilapia

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light drizzle of oil if needed. When hot, add fillets presentation side down (skinless side down). Cook 3–4 minutes without moving until edges are opaque and underside is golden. Carefully flip and cook 2–3 minutes more until fish flakes easily with a fork and reaches an internal temp of about 145°F (63°C). During the last 30 seconds, spoon 1–2 tablespoons of the Cajun garlic butter over each fillet to glaze. Remove fish to a warm plate and tent loosely with foil.

Finish

When plating, spoon an additional 1 tbs of the warm Cajun garlic butter over each fillet and sprinkle with a pinch of chopped parsley for color.

Sauté aromatics

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 0.5 cup finely chopped onion and 0.25 cup chopped green bell pepper. Sauté 3–4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds more.

Toast rice & add liquids

Add 1.5 cups long-grain rice to the pan and stir to coat with oil and aromatics. Cook 1–2 minutes stirring occasionally until rice becomes slightly translucent. Stir in 2 tbs tomato paste and 0.5 cup tomato sauce until evenly distributed. Pour in 3 cups chicken or vegetable broth, add 1 bay leaf, 0.75 tsp salt and 0.25 tsp black pepper. Bring to a gentle boil.

Simmer

Reduce heat to low, cover tightly, and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, remove bay leaf, and adjust seasoning if needed.

Steam

Place 1 cup water in a medium saucepan or pot and bring to a simmer. Put 4 cups broccoli florets in a steamer basket set over the simmering water, cover, and steam 4–6 minutes until bright green and tender-crisp. If you don't have a steamer basket, add broccoli directly to the water and cook 3–4 minutes then drain.

Season

Transfer broccoli to a serving bowl. Sprinkle with 0.25 tsp salt and toss with 1 tsp butter or 1 tsp olive oil, if desired. Serve immediately.