Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 87 Times
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Not-Quite Blackened Tilapia
Cookbook
The first time I tasted tilapia was at The Inn at Le Rosier in New Iberia, Louisiana, where chef Hallman Woods III prepared it in a simply delicious manner. The second time was a Cajun inspired moment in my own kitchen, when I liberally spiced and semi-blackened up some. Originally, the tilapia available in markets was fished wild and had a salty, muddy taste. Nowadays the white-fleshed fish is farmer raised and sweet.
Yield : Serves 4
Ingredients
Spice mixture:
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup (½ stick) unsalted butter, melted
- 4 tilapia fillets (about 6 ounces each)
- 4 lime halves, for garnish
Directions
1. Prepare the spice mixture: Combine all the ingredients for the spice mixture in a small bowl.
2. Place the melted butter in a bowl.
3. Heat a heavy nonstick skillet over high heat for 5 minutes (see Notes).
4. Meanwhile, dip the fish fillets in the butter. Sprinkle them allover with the spice mixture.
5. Reduce the heat very slightly and sear the coated fish, 2 fillets at a time until very dark brown and crispy, 2 minutes per side. Repeat with the remaining 2 fish fillets.
6. Serve immediately, garnished with lime halves.
Notes
Wine: Monterey County (CA) Pinot Blanc
Beer: California pale ale
Working with a skillet that’s been heated over high heat for this length of time means you’ve got to take some precautions.
© 1997 Sheila Lukins
Nutritional Information
Nutrients per serving
288 kcal
5 % daily value
33 % daily value
4 % daily value
601 mg
53 mg
35 g
1 g
2 g
8 g
115 mg
672 mg
9 g
15 g
10 % daily value
