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Blackened Tilapia
Another of my very favorites.
It's best to use an oil with a very high flashpoint, like peanut oil for this recipe because of the high temperature. This recipe does best in an iron skillet.
Ingredients
These are the maximum numbers. In reality they are lower, because a good bit of oil and spices will remain in the skillet. Also you may not use all the seasoning.
Another of my very favorites.
It's best to use an oil with a very high flashpoint, like peanut oil for this recipe because of the high temperature. This recipe does best in an iron skillet.
Ingredients
- 8 Tilapia filets (about 800g)
- 4 T (60g) peanut oil
- 1T (6g) black pepper
- 1T (12g) garlic powder
- 1T (9g) onion powder
- 1T salt
- 1t (2g) crushed red pepper flakes or cayenne pepper
- 3T (21g) paprika (Hungarian Hot, or mild/sweet, depending on your tastes)
- 1T (3g) dried thyme flakes
- Pre-mix your seasonings and blend well.
- Add oil to skillet or griddle and heat on high until very hot, but not yet smoking.
- While your skillet/griddle is heating, prepare your tilapia filets by pressing them into the seasoning mixture and coating them well on both sides. Alternatively you can sprinkle the mixture onto the fish to coat, which allows better control of the quantity you want to use on each filet.
- When the skillet is very hot, put in your filets and set a timer for 3 minutes. You don't want to move the filets at all during this time, or the crust of seasoning will stick to the bottom of the pan instead of the fish. After three minutes, flip them and cook another 3 minutes.
- Remove from the skillet and serve immediately.
These are the maximum numbers. In reality they are lower, because a good bit of oil and spices will remain in the skillet. Also you may not use all the seasoning.
