Monday, April 6, 2009
Tangy Blackened Tilapia
Tonight I made my "famous" Blackened Tilapia for dinner. It's so easy, and so good, Jen suggested I add a new section to the blog for cooking, since it's something we've been doing more and more of. Done.
I got 2 good-sized Tilapia filets at Hannafords for only $1.32! We already had all the seasonings (they are common), add some brussel sprouts (or your favorite greens) and a $0.59 box of Jiffy biscuit mix (I add shredded cheddar cheese to my mix), and you've got a gourmet meal for about $3.00 per plate. Not even Obama can provide this kind of economic recovery plan ;)
This recipe is a hybrid of 2 that I've used in the past, one from somewhere unknown, and one from tilapia.com, which is where I first learned about tilapia and how great it is and where it comes from, etc. Yada yada.
Anyway, here's the recipe, and hopefully we'll be posting a fun and simple recipe every once in awhile in the future.
a little garlic salt
generous lemon pepper
ground red pepper (i use a ground red & black pepper mixture)
dried, crushed basil
onion powder (optional if you don't want onion burps)
1 c. salted butter, melted (to dip the filets in)
a lemon or lime
(feel free to sub your own spices or take out what you don't like. it's the technique that counts, not so much the ingredients.)
1. Heat your skillet on high for 5 minutes or so.
2. While that's heating, mix all seasonings in a flat bowl.
3. Dip fillets in melted butter (both sides) and coat well with seasoning mix.
4. Turn skillet heat down to med, then place fillets in skillet and cook 2-3 minutes on each side.
5. Be careful removing the filets after the Tilapia is cooked - it practically falls apart ;)
Give 'em a little squeezy-squeeze with the lemon/limes to taste after you get it on your plate. That's what makes it "tangy". Enjoy!