BLACKENED TILAPIA FISH FILLETS

Recipe Rating:
 3 Ratings
Serves: 2 to 4

Ingredients

BLACKENED TILAPIA FISH FILLETS
3 Tbsp smoked paprika
1 tsp salt
1 Tbsp onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried ground thyme
1 tsp dried oregano
1/2 tsp garlic powder
FOR THE FISH
4 fish fillets
2 Tbsp grapeseed oil
1/2 lemon, (squezzed )

The Cook

April Alvarez Recipe
x2
Lightly Salted
brandon, FL (pop. 246,473)
peaches58
Member Since Sep 2011
April's notes for this recipe:
I myself am not a seafood or fish eater, but my husband and grandkids love both. Hope you enjoy it.
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Directions

1
In a small bowl combine all of the spices. Press a heaping tablespoon of spice mix onto each fillet so that both sides are liberally coated. Sllow the fish to sit for 15 minutes at room temperature prior to cooking.
2
In a large skillet, heat the oil over midium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle withl lemon juice and transfer the fillets to serving platter.

About this Recipe

Comments

5 comments

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user Christine Fernandez SuperMom77 - Apr 28, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
user Lynn Wiltzius wiltzius - May 21, 2013
Even my hubby loved it and he doesn't do fish much. Will keep this recipe handy. Enjoyed fixing it as well.
user Cathy Smith GrannyGrumpsTable - Jan 8, 2014
I tried this recipe and say it's Family Tested & Approved!
user Cathy Smith GrannyGrumpsTable - Jan 8, 2014
I made this tonite for my son in law, there were a couple of changes, nothing to write home to mama about but I did decrease the cayenne by half. I did add back a bit of flavor by adding 1/2 teaspoon cumin. As for the lemon, the only thing I did was make that into more of a pan sauce, I drained the remaining oil out of the pan but left those little brown bits, then I deglazed the pan with the juice of a whole lemon, once all the brown bits were scraped up and dissolved into the lemon juice I added a 1 tablespoon cold butter to add richness. I don't eat seafood and cannot even taste it so I have to just guesstimate on the flavor. I also used large mouth bass cause we had it on hand. My son in law raved about it, said it was awesome and worth every bite. So its a keeper!! Thank you, glad I made a much bigger amount and bottle and labeled it so son in law can have it anytime.
user Cathy Smith GrannyGrumpsTable - Jan 8, 2014
Sorry I forgot to take a picture!!

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