Blackened tilapia
Most people think that blackened means burned, but this is not the case. The term blackened when talking about fish or chicken means that a rub has been applied to the meat and that spice rub turns brown or "blackened" when it is cooked in oil or butter. Typically the rub for blackened items is spicy, but you can adjust that to your liking. I like this style of fish for fish tacos although it is a perfectly good meal on its own.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large skillet, preferably nonstick |
| Ingredients |
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| 1 tablespoon sweet paprika |
| 1 tablespoon onion powder |
| 1 teaspoon garlic powder |
| 3/4 teaspoon salt |
| 1/2 teaspooon ground cumin |
| 1/4 teaspooon pepper |
| 1/4 teaspooon cayenne |
| 1/8 teaspooon chipotle powder, optional |
| 1 pound tilapia |
| 2 tablespoons vegetable oil |
| 1 lemon, cut into wedges |
| 1 recipe of Cotija sauce, optional |
| Variations |
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| • Add dried thyme or oregano to the rub or adjust the spices in any way you like. |
| Storage |
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| • This fish is best eaten immediately. |
| Instructions |
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| • Combine all the spices in a small bowl. Rub on both sides of the tilapia pieces and let stand at room temperature for 10 minutes. |
| • Heat 1 tablespoon vegetable oil over medium-high heat. When it is hot, add the tilapia and cook for 3 minutes. Add the second tablespoon of oil. Turn the fish over and cook another 3 minutes until it is done to your liking. Remember that the fish will continue to cook when you remove it from the pan. The fish should not be opaque in the center, meaning too raw, but it should not be flaky, meaning too done since it will continue to cook. |
| • Serve with lemon wedges and Cotija sauce. |
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