Name: Blackened Tilapia with Pineapple Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb Tilapia; 5 tbsp jalapeño (finely diced); 1 medium red onion; 1 bunch cilantro (chopped); 3 limes (cut into wedges); 1 cup basmati rice; 2 1/2 tbsp olive oil; 1 tsp garlic (minced); 1 15 oz can black beans (drained and rinsed); 3 cups diced pineapple; Salt and pepper (to taste)

Blackened Tilapia with Pineapple Salsa

A simple, healthy, and delicious mix of sweet and savory! Perfect for anyone looking for a simple dinner.

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

1 lb Tilapia
5 tbsp jalapeño finely diced
1 medium red onion
1 bunch cilantro chopped
3 limes cut into wedges
1 cup basmati rice
2 1/2 tbsp olive oil
1 tsp garlic minced
1 15 oz can black beans drained and rinsed
3 cups diced pineapple
Salt and pepper to taste

Instructions

Ingredient Prep

Dice a jalapeño to get 5 tablespoons. Split into 3 and 2 tbsp portions.
Halve a red onion. Cut half of that half into thin strips to get about 3/4 cup. Finely dice the other half to get 1/2 cup.
Finely dice cilantro to get 3/4 cup (for salsa; measure 3/4 cup loosely and then finely dice) and 2-3 tablespoons (for rice).
Zest and juice limes to get 4 tablespoons juice and 1 teaspoon zest. Cut the remaining lime into wedges to serve alongside plates.

Black Bean Rice

In a small pot, cook rice according to package directions.
In a large nonstick pan (the same one you’ll use for the fish later on), add 1 tbsp olive oil and heat to medium-high heat.
When oil is shimmering, add 1 tablespoon diced jalapeño and thinly sliced red onion (3/4 cup). Sauté, stirring frequently, until softened.
Add garlic and stir for about 30 more seconds.
Add in black beans and stir until warmed through, 2-3 more minutes.
Remove from heat and then add black bean mixture to the cooked rice. Add the juice of 1 lime (2 tablespoons lime juice) and 2-3 (or to taste) tablespoons diced cilantro.
Season rice mixture to taste with salt and pepper. Toss and taste for seasoning; adjust according to personal preference. Cover to keep warm and set aside.

Pineapple Salsa

Zest and juice 1 lime to get 2 tablespoons juice and 1 teaspoon zest (avoid the white pith).
Add to a bowl along with the 3/4 cup diced cilantro, remaining 2 tablespoons diced jalapeño, remaining 1/2 cup diced red onion, and diced pineapple.
Add salt and pepper to taste. Stir until combined and set aside.

Blackened Tilapia

Heat 1 and 1/2 tablespoons olive oil in the large nonstick pan (same used for the beans/jalapeño) over medium-high heat.
Pat tilapia dry with paper towel, season with salt and pepper, and gently rub in seasoning to all sides of the fish.
When oil is shimmering, add tilapia. Fry until browned on bottom, 3-5 minutes. Work in batches as needed.
Flip and cook until spices are blackened and fish is cooked through (opaque and flakes easily with a fork) about 3-5 more minutes.
Remove fish from the heat. Season with salt and pepper to taste if needed.

Keyword Tilapia