Tilapia and Bayou Rice

READY IN: 20mins
Recipe by Tarbean

Taken from Cooking Pleasures magazine. I have not tried it, but posting for safe keeping.

Top Review by Greeny4444

I usually bake our tilapia, and most other fish, but I was excited to try this for the bold flavors. I used Recipe #92066 for the Cajun seasoning, quinoa instead of brown rice, a 14.5 oz can drained, diced tomatoes instead of fresh tomatoes, and I also used dried parsley flakes (2 tsp.) instead of fresh parsley. I thawed and dried the tilapia with paper towels and rubbed the seasoning into both sides of the fillets, before I blackened them. I figured it might "get into" the fish better that way. I don't have a large nonstick pan, so I used a bit of olive oil in a large stainless steel pan, and heated it on medium-high heat until it shimmered (not smoked), then laid the fish in to cook. My husband and I really like the Tabasco brand sauce with added chipotle, so I used that for the hot sauce in the quinoa. We didn't have green onions or lemon wedges, but it still tasted great. I served this with steamed broccoli florets for a complete, healthy supper. It was excellent. Thanks so much for posting this!

Ingredients Nutrition


  1. Cook rice according to pkg directions, omitting any salt or fat.
  2. Meanwhile, sprinkle tilapia with Cajun seasoning; spray with cooking spray. Heat large nonstick skillet over medium-high heat until hot. Cook tilapia 5-6 minutes until just begins to flake, turning once.
  3. Stir all remaining ingredients except lemon into rice. Place tilapia on rice; serve with lemon wedges.

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