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Blackened Tilapia
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- #64277
Nothing like a cast-iron sear for blackened fish. A zesty coating of spices brings out the best in mild tilapia, and the quick sear brings the spices to their most piquant.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
2 tablespoons paprika
2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoon garlic powder
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried thyme
1 cup unsalted butter, melted
4 tilapia fillets
directions
Heat a cast iron skillet on high heat for 5 minutes.
While the skillet is heating, combine the paprika, salt, lemon pepper, garlic powder, cayenne, basil, onion powder, and thyme in a small bowl.
Place the melted butter in a shallow dish. Dip the fish into the butter and then coat well with the seasoning blend.
Place the fish on the hot skillet and cook for 2-3 minutes per side or until the fish flakes easily with a fork (turn it carefully so it doesn't break apart).
Serve hot.
nutrition data
172 calories, 7 grams fat, 4 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Will someone please tell me why recipes call for unsalted butter then add salt? See it all the time, or is this more politically correct nonsense?
Politically correct nonsense over unsalted butter? That's a new one! Actually, this is very common in cooking because it gives you more control over the flavor of the dish.
October 3, 2013
Thank you for a great recipe! The seasoning is perfect. I did cut back on the salt though.! My husband who is a very picky eater loved this fish. I put two fillets on a bed of greens and julienned vegetables. I'll make them again in put them in tacos.
July 6, 2013
We jokingly started calling this "the four minute fish" because we can have the entree done and on plates in 4 minutes or less. We make this often and just vary the seasonings a bit depending on what we feel like serving with it.
April 7, 2009
The family loves it. Make a double portion to use later. Good for a quick meal.
December 28, 2007
this definitely is a great recipe as an intro into "blackening dishes" just make sure you have a hood vent over your stove or you will be opening every door and window in your house as in the case of my husband and i!!!!
September 21, 2007
This is very good, but warning... it is SPICY. Next time I'll sprinkle it on rather than coat it on!