blackened tilapia

Blackened Tilapia

I like making fish at home because it’s takes practically no time to cook for those nights that you’re in a hurry or you just aren’t up for spending a lot of time in the kitchen.  Even if the fish is frozen you can just throw it in a dish with an inch of water and it thaws in about 20 minutes.  Not only that, but it’s inexpensive and healthy too.  Win win win.

As with most blackened foods, this dish is pretty spicy (especially by midwestern standards), so if you aren’t sure about your spice tolerance, maybe start with half the amount of seasoning or at least cut down on the cayenne pepper.

blackened tilapia

blackened tilapia

For 10 years, I was a psuedo vegetarian, meaning that I didn’t eat red meat or poultry but I did eat fish.  I recently learned that there is a term for this: pescatarian.  Ha! It kind of sounds like protestant denomination or something.

blackened tilapia

Tilapia fillets are typically pretty thin so if you’re using a thicker fillet (like cod) make sure to cook it longer.  Undercooked tilapia doesn’t taste very good and is potentially hazardous to your health.  There are a lot of factors go into deciding whether or not fish is safe to eat raw (what type of fish it is, where it came from, how it was frozen/for how long etc) so if you aren’t sure, be on the safe side and make sure it’s cooked through.

blackened tilapia

Recipe adapted from AniSarit’s Blackened Fish

blackened tilapia

Serves 2
Prep time 5 minutes
Cook time 6 minutes
Total time 11 minutes

Ingredients

  • 3-4 fillets white fish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked paprika if you have it)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons melted butter
  • 1 tablespoon lime juice

Directions

1. Preheat a saute pan over medium high heat. Seasoned cast iron works best.
2. Mix all of the spices together. Melt the butter by heating it in a microwave for about 20 seconds, then mix in the lime juice.
3. Drizzle or brush the lime/butter mixture over the fillets, the dust them with the spice mixture. Turn them over and repeat on the other side.
4. Sear the fish in the hot pan for 2-3 minutes on each side until it's cooked through and flakes easily.

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