Gobble

Cajun Tilapia with Crunchy Cabbage Slaw & Rémoulade Sauce

Lightly breaded tilapia fillets, tomato-infused rice, creamy rémoulade & tangy cabbage slaw

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

To heat the Spanish rice on the stovetop, use 1/2 tbsp cooking oil in a nonstick pan, cook for 2-3 min, cover to keep warm. When pan-frying tilapia, be careful of hot oil spatter. Shake off excess breading mix for a crispier coating. Season the cabbage slaw to taste with salt and pepper, and squeeze lemon over the finished tilapia for added brightness.

Ingredients

2 whole Tilapia Fillets
2 tsp 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, tomato-infused rice, creamy rémoulade & tangy cabbage slaw

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 whole Tilapia Fillets
2 tsp 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

Cut lemon into wedges

Cut lemon into wedges and set aside for serving.

Prepare cabbage slaw

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

Pat dry and season tilapia

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

Prepare breading for tilapia

On a rimmed baking sheet, combine flour and Creole spice blend. Stir gently and set aside for dredging.

Set up Spanish rice

Have Spanish rice ready in a microwave-safe bowl and cover with a damp paper towel for quick heating later.

Cooking Steps

Prepare the Lemon and Cabbage 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 Fillets

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 Fillets

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 cooked 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