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Blackened Tilapia
Created by: Howcan Team
Ingredients
- 4 tilapia fillets
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Coat each tilapia fillet with the spice mixture, pressing the spices into the fish to create a blackened crust.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, add the tilapia fillets and cook for 3-4 minutes on each side, or until the fish is opaque and easily flakes with a fork.
- Remove the blackened tilapia from the skillet and serve immediately. Enjoy!
Blackened tilapia is a popular dish with roots in Cajun cuisine, known for its bold and spicy flavors. The technique of blackening fish was popularized by Chef Paul Prudhomme in New Orleans in the 1980s. The dish involves coating tilapia fillets in a blend of spices, including paprika, cayenne pepper, and thyme, then searing them in a hot cast-iron skillet to create a flavorful crust. The result is a tender and flaky fish with a smoky, spicy kick. Today, blackened tilapia can be found on menus in seafood restaurants across the southern United States, particularly in Louisiana and along the Gulf Coast. For the best version of this dish, look for a restaurant with a skilled chef who knows how to perfectly balance the heat of the spices with the delicate flavor of the tilapia. Alternatively, home cooks can also recreate this dish by paying close attention to the seasoning and the cooking process to achieve that signature blackened flavor.
20 min
4
200 calories
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