Blackened tilapia with black beans and chile-lime salsa over brown rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened tilapia with black beans and chile-lime salsa over brown rice

Blackened tilapia with black beans and chile-lime salsa over brown rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

25–40 Minutes

This surfside dish takes us back to Baja, California. We season fresh fish with chili powder, sweet smoked paprika, and a little bit of Mexican oregano, then serve it over zesty cilantro-lime rice for that endless summer feeling. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 1 organic red onion
  • ½ cup cooked black beans
  • Sunbasket chile-lime salsa (tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt)
  • Seafood options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • 10 ounces wild jumbo shrimp
  • Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 570, Total Fat 20g (26% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 330mg (14% DV), Total Carb. 63g (23% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Fish (Tilapia)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

2

Prep and cook the onion and beans

  • Peel and thinly slice the onion.
  • Rinse the black beans.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until soft and starting to brown, 3 to 4 minutes. Add the beans and chile-lime salsa and cook, stirring occasionally, until the beans are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

While the onion and beans are cooking, start preparing the seafood.

3

Prep and cook the seafood

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Tilapia and salmon:

  • Pat the fish dry on a paper-towel-lined plate. Cut the fish into 1-inch pieces (discard the skin if using salmon); season lightly with salt, pepper, and the Tex-Mex seasoning blend.

Arrange the fish in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn the fish and cook until opaque and flaky, about 1 minute. Transfer to a plate. 

Jumbo shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and the Tex-Mex seasoning blend.

Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.

4

Prep the remaining ingredients; finish the rice

  • Zest and juice the lime.
  • Coarsely chop the cilantro; set aside half for garnish.

To the pot with the rice, stir in the lime zest, lime juice, and up to half the cilantro. Season to taste with salt and pepper. 

Serve

Transfer the rice to individual bowls. Top with the black beans and then the seafood. Garnish with the remaining cilantro and serve.

Kids Can!
  • Measure the water for the rice.
  • Rinse the beans.
  • Juice the lime.
  • Divide the cilantro in half.
  • Garnish the dish with the cilantro.