Oven Blackened Tilapia With Cajun Rice

I've always enjoyed Cajun food. However, most of the restaurants near me that serve it are extremely pricey. I love trying to recreate recipes at home, so I played around in the kitchen until I came up with this.

This is a multi-stage recipe, but don't be discouraged. It'll come together easily.

I think it's pretty darn tasty and I hope you will too!

-CAJUN SPICE MIX-

1 tsp Cumin

2 tsp Salt

2 tsp Garlic Powder

2.5 tsp Paprika

2 tsp Black Pepper

1 tsp Onion Powder

1 tsp Cayenne

2 tsp Oregano

-FISH FILETS-

4 Medium Tilapia Filets

Olive Oil

Cajun Spice Mix

-CAJUN RICE-

2 TBSP Butter

2 tsp Cajun Spice Mix

1 Cup White Rice

1 Celery Stalk

2 TBSP Fresh White Onion

-CREAM SAUCE-

4 oz. Crab Meat

2 TBSP Butter

1 Cup Heavy Cream

2 tsp Cajun Spices

Combine your spices in a bowl. This will yield about 1/4 cup. Keep the remainder in an air tight container

This is my take on a Cajun spice mix. It is a mildly hot mix that can easily be changed. Feel free to modify the spice levels to your liking.

Tilapia is a fairly mild fish, so it works quite well with this recipe.

Preheat the oven to 450 degrees Fahrenheit (230 C).

Line a baking pan with aluminum foil.

Pat the fillets dry and brush on a light coating of olive oil.

Liberally apply the spice mix to both sides of the fish and place on the pan.

Place the pan in your oven and bake for 12-15 minutes (thickness of fish will vary cooking times). The fish is done when it flakes easily with a fork.

Finely chop the celery and onion.

Place your skillet over medium to high heat.

Add 2 TBSP of butter to the skillet and saute the celery and onion.

Add the rice and brown very slightly.

Add the chicken stock and Cajun spice then simmer until done (app. 15 minutes)

Place the butter and cream in a saucepan over medium heat, stirring constantly. Drain the crab and put it in the pot. Add 2 tsp. Cajun seasoning and continue to stir. Watch it closely because it will boil over if you do not constantly stir it! Simmer for 5-6 minutes. Remove from heat and allow to cool slightly.

-note- If you want a thicker sauce, add 1 tsp of corn starch to water, then add to the sauce while cooking.

Place the fish fillets on a bed of rice. Add the sauce and enjoy!

Once again, thanks for reading!