Cajun Spiced Tilapia with Remoulade

Ingredients

• 1 Cauliflower Head
• 1 Resealable Gallon-Size Plastic
• Bag
• 1 Celery Stalk
• 2 Green Onions
• 1 Lemon
• 2 Tilapia Fillets
• 3 Tbsp. Cajun Seasoning
• 5 ½ fl. oz. Tomato Juice
• 1 ½ oz Thousand Island Dressing
• ½ oz Capers
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Tilapia can be delicate, so turn gently with a spatula for best results. If fish breaks, no problem — it will still taste great. Jambalaya, a rice dish similar to Spanish paella, is closely tied to New Orleans and Cajun cuisine. It was probably adapted by European settlers in the New World trying to capture a taste of home with locally available ingredients.

2. 2

   Prepare the Ingredients: Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower in provided resealable bag and pound with a medium pot until it resembles coarse pieces. Don’t worry if some larger stem pieces remain. Trim ends off celery and cut into ¼” dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest and halve lemon. Cut one half into two wedges and juice other half. Rinse tilapia fillets, pat dry, and season both sides with half the Cajun seasoning (reserve remaining for cauliflower).

3. 3

   Cook the Tilapia: Alternatively, cook in two batches using a medium non- stick pan. Add 2 tsp. olive oil and tilapia fillets to hot pan and cook 3-5 minutes per side, or until browned and fish reaches a minimum internal temperature of Begin the “Jambalaya” Place medium pot over medium heat. Add 2 tsp. olive oil, celery, and white portions of green onions to hot pot and cook 4-6 minutes, stirring occa- sionally, or until vegetables are tender and slightly

4. 4

   Combine Thousand Island dressing, 2 tsp. lemon: juice, 1 tsp. lemon zest, green portions of green onions (reserve a pinch for garnish), and capers in a Continue the “Jambalaya”

5. 5

   Add cauliflower, half the remaining Cajun season-: ing, and tomato juice to pot and cook 14-16 minutes, stirring occasionally, or until cauliflower is tender and tomato juice has reduced to a sauce that clings to vegetables. Taste, and add remaining Cajun season- ing and a pinch of salt and pepper if desired. Cajun seasoning already contains salt and pepper. While “jambalaya” cooks, begin tilapia.

6. 6

   Plate the Dish: Place a serving of cauliflower “jambalaya” on a plate. Place a tilapia filet next to jambalaya and spoon remoulade over fish. Garnish with reserved green onions and a lemon wedge. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half flavors tilapia and remaining seasons has a little kick to it, so use to taste when cooking are used three times. White portions are used in ”jambalaya” and green portions go in remoulade, with a pinch reserved for garnish. the recipe before you start–we promise it will be time

7. 7

   Remove leaves from cauliflower head, core, and cut