Big Daddy's Blackened Tilapia (With a Little Something Extra)

Name: Big Daddy's Blackened Tilapia (With a Little Something Extra)
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons smoked paprika; 1 teaspoon salt; 1 tablespoon onion powder; 1 teaspoon ground black pepper; 1 teaspoon cayenne pepper; 1 teaspoon dried ground thyme; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 4 tilapia fillets; 2 tablespoons grapeseed oil (can sub olive oil); 1/2 lemon, juiced; 1/4 cup heavy cream; 1/2 cup mayonnaise; 1 1/2 tablespoons olive oil; 1 teaspoon finely grated lemon zest; 1 small garlic clove, finely minced; 1 dash salt

Submitted by gailanng

"This is Big Daddy's recipe alrighty, but I added a Lemon Aioli recipe as an alternative to the squirt of lemon. I think it's even better."

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Ready In:: 31mins
Ingredients:: 17
Serves:: 4

ingredients

For the Blackening Spice
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
¹⁄₂ teaspoon garlic powder
For the Fish
4 tilapia fillets
2 tablespoons grapeseed oil (can sub olive oil)
To Finish
¹⁄₂ lemon, juiced
Alternate Finish(Lemon Aioli)
¹⁄₄ cup heavy cream
¹⁄₂ cup mayonnaise
1 ¹⁄₂ tablespoons olive oil
1 teaspoon finely grated lemon zest
1 small garlic clove, finely minced
1 dash salt

directions

To make the aioli: beat cream in a small bowl with a whisk until stiff peaks form. Fold in remaining ingredients until blended. Cover mixture and chill. Store leftovers in an airtight container in refrigerator for up to 3 days.
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice or a dollop of Lemon Aioli.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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