← Back to Search Results
pan-frying Cajun, Creole
Not-Quite Blackened Tilapia Recipe-11000

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)

287kcal (14%)
525mg (22%)
8g
2g
15g (23%)
0g
9g (43%)
4g
1g
115mg (38%)
1g
35g
53mg
601mg
113mcg RAE (4%)
20mg (33%)
48mg (5%)
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-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
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
living-raw-food Living Raw Food
by Sarma Melngailis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nigella-express Nigella Express
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
lucid-food Lucid Food
by Louisa Shafia
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?