Try this Crispy Tilapia with Butternut Squash, Black Beans, and Rice recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425ºF. In a small pot, combine rice, 1 cup water, and 1/4 teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 15 minutes. Remove pot from heat and let stand, still covered, until Step 6.
While rice cooks, drain and rinse black beans; measure out 1 cup for Step 6 (save remainder for another recipe). Cut butternut squash cubes to 1/2-inch pieces, then toss on a baking sheet with 2 teaspoons olive oil, 1/4 teaspoon salt, and black pepper. Arrange in a single layer; roast until lightly browned and tender, 20-22 minutes (move on to Step 3-but don't forget to come back!). Then, using a fork, gently mash squash on sheet. Set aside for Step 6.
While squash roasts, in a large shallow bowl, whisk 1 egg. On a large plate, stir together cornmeal, spice mix, up to half of cayenne, 1/4 teaspoon salt, and black pepper. Pat tilapia dry with paper towel; season all over with 1/2 teaspoon salt. Dip tilapia in egg, allowing excess to drip off. Dredge in spiced cornmeal, pressing to adhere.
Heat 3 tablespoons canola oil in a large nonstick pan over medium heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters; fry until crust is golden and fish is cooked through, 3-5 minutes per side. Transfer tilapia to a paper towel–lined plate to drain. Meanwhile, halve avocado and discard pit; carefully scoop out flesh, discarding skin.
If you have a zester and want to infuse your crema with even more flavor, rinse lime; zest up to 1/2, then halve. In a blender or food processor, combine sour cream, avocado, juice of 1 lime, lime zest (if using), 1/4 teaspoon salt, and black pepper. Pulse until smooth. Adding 1 tablespoon at a time, gradually blend in up to 1/2 cup water until crema is smooth and pourable; set aside. Roughly chop piquillo peppers.
Rinse cilantro; roughly chop leaves and stems. Fluff rice with a fork, then add half of cilantro to pot, along with black beans, roasted butternut squash, and piquillo peppers. Stir to combine, then divide between serving plates. Top with crispy tilapia, drizzle over avocado-lime crema, and garnish with remaining cilantro. Enjoy!
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Serving Size: 1 Serving (1285g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1913 | ||
Calories from Fat: 392 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.6g | 58 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 146mg | 45 % | |
Sodium 221.4mg | 8 % | |
Potassium 4121.6mg | 108 % | |
Total Carbohydrate 291.9g | 86 % | |
Dietary Fiber 55.5g | 222 % | |
Sugars, other 236.4g | ||
Protein 104.4g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1913
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