Blackened Tilapia with Cucumber Pico de Gallo and Rice

Pan-seared tilapia fillets seasoned with Cajun seasoning and served with jasmine rice and pico de gallo.

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servings: 2

total time:

added on 10/24/2016

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

FOR THE RICE:
Heat oil in a 2 quart sauce pan. Add the onion and cook over medium heat for about 2 minutes.
Add rice and cook 2 minutes more.
Add the butter, broth, garlic and corn and bring to boil.
Cover the pot and reduce heat to the lowest low temperature, simmer 20 minutes DO NOT LIFT THE LID.
Still leaving the lid on top, DO NOT LIFT THE LID,turn off the heat and allow rice to rest 10 minutes still covered. (Sorry to yell, but we are on the brink of perfection here. This is serious business)
Lift the lid, fluff rice with a fork and celebrate the perfect rice you just made. Taste and season with salt & pepper if needed.
FOR THE PICO DE GALLO:
In a large bowl mix all pico de gallo ingredients together and set aside.
FOR THE TILAPIA :
In a shallow bowl mix the cajun seasoning and corn starch.
Place the tilapia in the seasoning mix and press to adhere, flip tilapia and press again making sure to coat the fillets. All fish to sit for 3 to 5 minutes.
Heat oil in a cast-iron skillet over medium high until smoking.
Place tilapia in hot pan and cook for 3 minutes on each side until well blackened.
Serve with the rice, sliced avocado, pico de gallo and lime.

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