Despite the fact that I have now posted several seafood recipes, I don't cook a lot of fish. I asked for a seafood cookbook for Christmas so I could learn more ways prepare fish. My nephew gave me this great cookbook: William Sonoma Food Made Fast Seafood which featured an easy yet interesting combination of spices for fish.
It tastes great when paired with Red Beans 'n Rice. I believe in not reinventing the wheel... I start with Zatarain's Red Beans and Rice and add a can of diced tomatoes and sugar (of course).
This is super fast and easy and is really yummy. Great for a hot summer night.
Hope you enjoy!
Tilapia with Red Beans and Rice
By Peggy Fonke – Inspired by William Sonoma Food Made Fast Seafood
4-6 Tilapia Filets
½ tsp Chile powder
½ tsp paprika
½ tsp Thyme
½ tsp Salt
½ tsp Pepper
½ tsp sugar
2 TBL Lemon juice
2-3 TBL olive oil
1 box Zatarain’s Red Beans and Rice
1 can diced tomatoes
- drained
¼ cup sugar
Prepare Red Beans and
Rice as directed .
Once prepared
add diced tomatoes and sugar
Meanwhile,
Lightly sprinkle fish
with seasonings on both sides and let sit in refrigerator for 30 minutes.
Heat oil in skillet
Place fish in hot
oil.
Cook 3-5 minutes . Turn, cover with lid, cook 1 more minute then turn off the heat and let sit with lid on to finish cooking (about 3-5 minutes). (that’s a total of 7-10 minutes)
Do
not over cook. Fish is done when it feels firm yet still moist while pressing down on
thickest part of filet. If fish is still a little mushy, cook on a low heat - just a couple of minutes. If fish feels
very firm, it may be over cooked.
Place fish on
platter and hold in warm oven.
Add lemon juice to
drippings in skillet and heat until
bubbly.
Place prepared red
beans and rice ion a serving platter.
Arrange cooked fish
on top of rice and drizzle with lemon juice Drippings.
Serve immediately.
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