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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.

Ethan Mick

with “Dirty Cauliflower Rice”

Cajun Tilapia & Spicy Scallion Relish

Tilapia Fillets

Cauliflower Rice

Celery

Sweet Peppers

Scallions

Sliced Pickled Jalapeño Pepper

Apple Cider Vinegar

Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

Ingredients

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.

Prepare the ingredients & make the scallion relish:

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:

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.

Cook the cauliflower rice:

Serve the **cooked cauliflower rice** topped with the **cooked fish** and **scallion relish**. Enjoy!