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Joelene

Blackened Fish with Green Rice

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Ingredients

  • 1 c. long-grain white rice
  • 2 c. fresh flat-leaf parsley
  • 1 tsp. grated lemon zest
  • 3 tbsp. olive oil
  • Kosher salt and pepper
  • 3 tbsp. paprika
  • 0.75 tsp. garlic powder
  • 0.75 tsp. dried thyme
  • 0.25 tsp. cayenne pepper
  • 2 tbsp. fresh lemon juice
  • 4 tilapia fillets
  • Lemon Wedges

Details

Preparation

Step 1

Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside.
In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture.
Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.
Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired.

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