Cajun Tilapia & Spicy Scallion Relish with “Dirty Cauliflower Rice”

Cajun Tilapia & Spicy Scallion Relish

with “Dirty Cauliflower Rice”

20 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
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