Southern Tilapia with Chili Cream Sauce over Rice & Black Beans

The original recipe was adapted from www.sohowsittate.com, Tilapia with Chili Cream Sauce.  The original recipe was tasty but being me I had to improve and change to fit my families taste buds.  This is a very easy and quick meal that can be on your table in 20-30 minutes.  

Come along on this fishy adventure. 

Southern Tilapia with Chili Cream Sauce over Rice & Black Beans

Rice & Black Beans

1 cup rice

2 cups water

1 Tablespoon butter

1 Teaspoon salt

1 15oz can black beans, drained

2-4 tilapia fillets, thawed or fresh

Breading for Fish

2 Tablespoons cornmeal

2 Tablespoons flour

1/8 Teaspoon chili powder

1/8 Teaspoon cajun seasoning

1/8 Teaspoon ground pepper

Vegetable or grape oil 1-2 Tablespoons

Chili Cream Sauce

2 Tablespoons salted butter

2 Tablespoons flour

1 Teaspoon hot chili powder

1/4 Teaspoon salt

1/4 Teaspoon ground cumin

1 1/2 cups heavy cream

Garnish

1/4 cup fresh chopped cilantro

1 Avocado sliced 

1 Roma Tomato sliced

Directions:

Cook rice according to package directions.  Add the can of black beans 5 minutes before rice is fully cooked.  Takes about 20 minutes.

Thaw fish completely in cold water.  Pad dry and sprinkle with cajun seasoning and black pepper.  In small mixing bowl mix cornmeal, flour, chili powder, black pepper and cajun season.  Sprinkle and pat into each side of tilapia.  Wait to fry fish until sauce is ready.  Heat over medium-high heat skillet and oil.  Add fish and cook 2-3 minutes per side.   Fish should be flaky if done. 

In medium sauce pan melt butter and add flour.  Whisk in heavy cream and add seasoning.  Whisk until smooth.  When thicken, turn to low to keep warm until time to serve.   Stir occasionally.

Serve  tilapa on a bed of rice & black beans, top with chili cream sauce, chopped cilantro, avocado and tomato.  Serve a with chopped Chipotle Cheddar Salad (Dole makes an easy mix)