Get your Big Easy on with this meal that is big on flavor and easy on time and effort. Tilapia is flavored with Cajun seasoning and cooked to flaky perfection. Served beneath it is a jambalaya pilaf based on the classic New Orleans Holy Trinity (not the religious one): bell pepper, onion, and celery. On the side, a remoulade of garlic and pickle that's a spunky delight drizzled over the whole meal. With flavors this complete, the only thing that you'll have to provide is the Mardi Gras beads.
Stem, seed, and cut red bell pepper into ½" dice.
Trim ends off celery and cut into ¼" dice.
Trim and thinly slice green onions, keeping white and green portions separate.
Start the Jambalaya
Before starting jambalaya, take a small taste of the Cajun seasoning. If spice-averse, use less than instructed amount.
Place a medium pot over medium-high heat.
Add 1 tsp. olive oil, red bell pepper, celery, white portions of green onions, and half the garlic (reserve remaining for remoulade) to hot pot. Cook until vegetables soften, 2-3 minutes.
Add rice, half the Cajun seasoning (reserve remaining for tilapia), ¼ tsp. salt, and a pinch of pepper. Stir occasionally until rice is slightly toasted, 1 minute.
Finish the Jambalaya
Stir tomato paste into pot with rice until combined.
Add 1¼ cup water and bring to boil. Reduce to a simmer, cover, and cook until rice is tender, 18-22 minutes.
While rice cooks, make remoulade.
Make the Remoulade
Combine mayonnaise, pickle relish, remaining garlic, half the green portions of green onions (reserve remaining for garnish), and a pinch of salt and pepper in a mixing bowl.
Cook the Fish
Pat tilapia fillets dry, and cut each lengthwise into two fillets. Season both sides with remaining Cajun seasoning and ¼ tsp. salt.
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and tilapia to hot pan and cook until tilapia reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Cajun seasoning may char. Don't worry! It's supposed to.
Remove pan from burner.
Plate dish as pictured on front of card, topping tilapia with remoulade and garnishing with remaining green onions. Bon appétit!