← Back to Search Results
pan-frying Cajun, Creole
Not-Quite Blackened Tilapia

Photo by:
Comments: 2
 

Recipe

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 (% daily value)

288kcal (14%)
50mg (5%)
20mg (33%)
113mcg RAE (4%)
601mg
53mg
35g
1g
2g
8g
115mg (38%)
672mg (28%)
9g (43%)
15g (23%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
living-raw-food Living Raw Food
by Sarma Melngailis
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?