Blackened Tilapia Buckwheat Bowl

  • SERV 2
  • COOK 25 Mins


1 cup buckwheat groats
2 cups chicken or vegetable broth
16 oz frozen lima beans
½ cup water
1 tablespoon butter
½ teaspoon salt
¼ teaspoon pepper
2 Regal Springs Tilapia Filets
½ tablespoon smoked paprika
1 teaspoon dried thyme
½ teaspoon oregano
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne
2 radishes, sliced
½ avocado, sliced
2 cups arugula
⅓ cup olive oil
1 lemon, juiced and zested
2 tablespoons honey
1 shallot, diced
¼ teaspoon salt
⅛ teaspoon pepper


  • Heat a small pot over medium-high heat with buckwheat groats and broth. Simmer for 10 minutes on the stove. After 10 minutes, remove from heat, cover, and let sit for 5 minutes.
  • Meanwhile, add ½ cup water to a small pot on the stove. Bring water to a boil. Once boiling, add in lima beans, bring back to a boil, and then simmer – covered – for 6 to 7 minutes.
  • After lima beans have cooked add in butter, salt and pepper. Mix until the butter is melted.
  • In a small bowl combine smoked paprika, dried thyme, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne.
  • Heat a skillet over medium-low heat and spray with nonstick oil. Sprinkle seasoning over tilapia filets and place them on the skillet, seasoned side down. Sprinkle spices on the other side of the fish. Cook on each side for 1-2 minutes.
  • Divide your buckwheat, lima beans and tilapia between two bowls. Add 1 cup of arugula to each bowl and top with radish and avocado slices.
  • In a small bowl or jar, vigorously mix together your olive oil, lemon juice and zest, honey, shallot, salt and pepper.
  • Pour dressing over each bowl.

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