NEW: Tortilla Crusted Tilapia

Recipe Directions

1. For best results, take the tilapia out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Pour the jasmine rice and latin rice seasoning (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. Open the package of tilapia (b) and place on a plate. Season the fish lightly on both sides with a pinch of salt and pepper. Spoon 1/2 of the spiced creme fraiche (c) on one side of the tilapia and spread it around with a spoon to coat the fish. Turn the tilapia over and repeat so that both sides are coated with creme fraiche. Then pour the tortilla crust (d) over both sides of the fish. Use your hands to spread the crust around and press it down on to the tilapia so that it stays on the fish.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the tilapia in the pan. Sear for 3 and 1/2 minutes. Use a spatula to gently check if the crust has adhered to the tilapia and it is ready to flip over. Then sear the other side for 1 minute. After searing, turn the heat off but keep the fish in the pan.
5. At this point, your rice should be ready. Taste it and if it is cooked to your preferred consistency, remove from the heat. Fluff the rice with a fork.
6. Spoon the latin rice on one side of your serving plate. Place the tortilla crusted tilapia on the other side. Add a spoonful of corn & tomato relish (e) on top of the fish. Drizzle creamy guajillo sauce (f) over everything.