Blackened Tilapia
ingredients:
• 2 to 4 (½ lb each) tilapia fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp unsalted butter + more if needed
• 2 tbsp olive oil + more if needed
• sea salt
• freshly ground black pepper
• 2 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground coriander seed
• ¼ tsp Old Bay seasoning
• ¼ tsp dried thyme
• ¼ tsp cayenne
• ¼ tsp seasoned salt (Lawry's Less Sodium)
• ¼ tsp kosher salt
• thyme leaves for garnish
• 2 to 4 (½ lb each) tilapia fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp unsalted butter + more if needed
• 2 tbsp olive oil + more if needed
• sea salt
• freshly ground black pepper
• 2 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground coriander seed
• ¼ tsp Old Bay seasoning
• ¼ tsp dried thyme
• ¼ tsp cayenne
• ¼ tsp seasoned salt (Lawry's Less Sodium)
• ¼ tsp kosher salt
• thyme leaves for garnish
instructions:
1) Rinse fish and pat dry with paper towels. Let fish come to room temperature for 15 minutes. Meanwhile, make the spice rub.
2) For the spice rub, mix the following ingredients in a bowl: chili powder, paprika, garlic powder, onion powder, ground coriander, Old Bay, dried thyme, cayenne, seasoned salt, and kosher salt.
3) Brush one side of the fillets with melted butter, then season with sea salt and pepper, and top with a generous sprinkling of the spice rub.
4) Add olive oil and 1 tbsp butter in a pan over medium-high heat. Once butter has melted completely, add fillets seasoned side down; cook for 4 minutes. Meanwhile, brush the side facing up with melted butter, season with sea salt and pepper, and top with a generous sprinkling of the spice rub.
◘ tip: Do not overcrowd the pan. I used a 12-inch nonstick saute pan and cooked 2 fillets at a time.
5) Flip the fillets and cook for 4 minutes. Transfer cooked fillets to a plate and sprinkle with sea salt.
◘ tip: If cooking more than 2 fillets, dump out the old oil and start over with fresh butter and oil.
6) Garnish with thyme leaves.
1) Rinse fish and pat dry with paper towels. Let fish come to room temperature for 15 minutes. Meanwhile, make the spice rub.
2) For the spice rub, mix the following ingredients in a bowl: chili powder, paprika, garlic powder, onion powder, ground coriander, Old Bay, dried thyme, cayenne, seasoned salt, and kosher salt.
3) Brush one side of the fillets with melted butter, then season with sea salt and pepper, and top with a generous sprinkling of the spice rub.
4) Add olive oil and 1 tbsp butter in a pan over medium-high heat. Once butter has melted completely, add fillets seasoned side down; cook for 4 minutes. Meanwhile, brush the side facing up with melted butter, season with sea salt and pepper, and top with a generous sprinkling of the spice rub.
◘ tip: Do not overcrowd the pan. I used a 12-inch nonstick saute pan and cooked 2 fillets at a time.
5) Flip the fillets and cook for 4 minutes. Transfer cooked fillets to a plate and sprinkle with sea salt.
◘ tip: If cooking more than 2 fillets, dump out the old oil and start over with fresh butter and oil.
6) Garnish with thyme leaves.
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