Community Pick
Blackened Tilapia
"Found on a recipe site."
photo by gailanng
- Ready In:
- 36mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons paprika
- 1 tablespoon onion powder
- 1 pinch garlic powder
- 1 teaspoon white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄2 teaspoon celery seed
- 1 tablespoon kosher salt (to taste)
- 1 lb tilapia fillet
- 1 lemon, cut into wedges
- 1 tablespoon vegetable oil
directions
- Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
- Over high heat, add oil to skillet, and heat until hot.
- Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
- Remove from the pan.
- Pour pan juices over them and squeeze lemon juice all over.
Questions & Replies
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Reviews
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The Louisiana blackening experience as described by a local Cajun songwriter, "...Paul Prudhomme burnt a fish and it all went through the roof!" lol...and that's the way it is. -
This is absolutely AWESOME. The seasoning mix is so great! I have non-stick pans that aren't safe for extreme high heat, so I had to make do with medium-high heat. It still worked just fine, about 4 minutes per side. Next time I will cut down on the seasoning just a little bit, as it got to be overpowering. I think that is due to the fact that my medium-high heat didn't "burn" a lot of it off. Anyways, since my pans are non-stick, I used only 1/2 tsp of oil for my filet, and it was just awesome! This is a favorite for us now, thank you. -
It was very good -
Just joined Food.com and this was the first item I made, which was fantastic. I grilled the fish and added some Jerk seasoning as I was out of onion powder (caution, very hot). It goes great with a mango salsa, which also cuts the heat. -
The whole family liked this recipe. I served the tilapia on top of Mexican rice. Lime juice was squeezed on the fish rather than lemon as it was what we on-hand.
see 15 more reviews
Tweaks
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I switched the lemon for ACV (Apple Cider Vinegar) and it came out a little more tangy which I liked.
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In my experience, you'll need to start with 2 tbsp of oil for a pound of Tilapia (about 3 medium+ filets). (A non-stick pan helps, but I don't think you can cook a full pound in 1 tbsp.) -
See above
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This was fantastic. One of the best Tilapia recipes I have ever tasted. I only used 1 tsp of salt instead of 1 Tablespoon and I did not have any celery seeds. Will be making this again for sure.
RECIPE SUBMITTED BY
digifoo
Newport News, 86
<p>I became a vegetarian (again) in October 2008. I like to experiment and tend to use recipes as a suggestion. I like all types of flavors but cook mostly Mexican and Italian dishes. <br /> <br />I store my recipes in a notebook with sheet protectors for a few. I'm in the process of moving my favorites to here. I also posted recipes that I found interesting but haven't tried yet.</p>
