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Cajun Tilapia & Spicy Scallion Relish

with “Dirty Cauliflower Rice”

Whole30®
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 410 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bring you another month of delicious, Whole30® Approved recipes. For a spin on the favorite Southern dish, tender cauliflower rice is loaded with sautéed vegetables and zesty spices, creating a light bed for flaky tilapia.

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Prepare the ingredients & make the scallion relish:
1 Prepare the ingredients & make the scallion relish:

Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then thinly slice lengthwise. Halve the celery lengthwise, then thinly slice crosswise. Combine in a bowl. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the sliced scallions, half the vinegar, 2 tablespoons of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the fish:
2 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the cauliflower rice:
3 Cook the cauliflower rice:

While the fish cooks, in a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the cauliflower rice and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining vinegar. Season with salt and pepper to taste.

Serve your dish:
4 Serve your dish:

Serve the cooked cauliflower rice topped with the cooked fish and scallion relish. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & make the scallion relish:
1 Prepare the ingredients & make the scallion relish:

Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then thinly slice lengthwise. Halve the celery lengthwise, then thinly slice crosswise. Combine in a bowl. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the sliced scallions, half the vinegar, 2 tablespoons of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the fish:
Cook the cauliflower rice:
3 Cook the cauliflower rice:

While the fish cooks, in a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the cauliflower rice and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining vinegar. Season with salt and pepper to taste.

4 Serve your dish:

Serve the cooked cauliflower rice topped with the cooked fish and scallion relish. Enjoy!

Serve your dish: