Gobble

Cajun Tilapia with Crunchy Cabbage Slaw & Rémoulade Sauce

Lightly breaded tilapia fillets pan-fried to perfection, served with tomato-infused rice, Louisiana-style rémoulade, and a tangy cabbage slaw.

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

To heat the Spanish rice on the stovetop instead of the microwave, heat ½ tbsp. of oil in a nonstick sauté pan over medium heat, add rice, cook 2-3 min, cover to keep warm. Be careful when adding ingredients to a hot pan as oil can spatter. Cooking times may vary.

Ingredients

2 whole Tilapia Fillets
1 tbsp Creole Spice Blend
0.25 cup Flour
1 cup Spanish Rice
1 cup Shredded Cabbage Slaw
2 tbsp Orange-Cumin Vinaigrette
0.25 cup Rémoulade Sauce
1 whole Lemon
0 Salt
0 Pepper
0 Cooking Oil

Tools

Nonstick saute pan
Kitchen knife
Cutting board
Salad bowl
Plate
Rimmed baking sheet
Microwave-safe bowl
Spatula
Cooking spoon
Paper towels

Click anywhere to see instructions →

Gobble

Cajun Tilapia with Crunchy Cabbage Slaw & Rémoulade Sauce

Lightly breaded tilapia fillets pan-fried to perfection, served with tomato-infused rice, Louisiana-style rémoulade, and a tangy cabbage slaw.

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 whole Tilapia Fillets
1 tbsp Creole Spice Blend
0.25 cup Flour
1 cup Spanish Rice
1 cup Shredded Cabbage Slaw
2 tbsp Orange-Cumin Vinaigrette
0.25 cup Rémoulade Sauce
1 whole Lemon
0 Salt
0 Pepper
0 Cooking Oil

Tools

Nonstick saute pan Kitchen knife Cutting board Salad bowl Plate Rimmed baking sheet Microwave-safe bowl Spatula Cooking spoon Paper towels

Mise en Place

Gather Kitchen Tools and Supplies

Get out the nonstick saute pan (12 inches), kitchen knife & cutting board, salad bowl, plate, rimmed baking sheet, microwave-safe bowl, spatula, cooking spoon, paper towels, and have salt & pepper and cooking oil ready.

Prepare Plate for Fish

Line a plate with paper towels for draining the cooked fish.

Cut Lemon into Wedges

Using the kitchen knife and cutting board, cut the lemon into wedges.

Toss Cabbage Slaw

In a salad bowl, toss the shredded cabbage slaw with the orange-cumin vinaigrette. Season to taste with salt and pepper.

Prepare Flour and Spice Dredge

Spread out the flour and Creole spice blend on a rimmed baking sheet and gently stir to combine for dredging the fish.

Pat Dry and Season Tilapia

Pat the tilapia fillets dry with paper towels and season with salt and pepper.

Cooking Steps

Prepare the Ingredients and Slaw

Cut the lemon into wedges. In a salad bowl, toss the shredded cabbage slaw with the orange-cumin vinaigrette. Season to taste with salt and pepper.

Prepare the Tilapia

Pat the tilapia fillets dry with paper towels. Season with salt and pepper. Spread out the flour and Creole spice blend on a rimmed baking sheet and gently stir to combine. Dredge the tilapia in the mixture until coated, then shake off any excess.

Cook the Tilapia

Heat 2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the floured tilapia and cook for 3-4 min. Flip the tilapia and cook for 3-4 more min, or until golden brown and cooked through. Turn off the heat. Transfer to the lined plate and sprinkle with salt.

Heat the Spanish Rice

After flipping the fish, empty the Spanish rice into a microwave-safe bowl, cover with a damp paper towel, and microwave for 1 min. Stir, then microwave for 1 more min, or until heated through.

Plate and Serve

Transfer the rice and cabbage slaw to serving plates. Place the tilapia fillets over the rice. Squeeze the lemon wedges over the tilapia as desired, then add a generous dollop of the rémoulade sauce.

← Click anywhere to see ingredients