We’ve been eating a lot of fish in our house lately. We never used to, but most fish are pretty lean and low on Weight Watchers points, so I’ve been trying to incorporate it into our diet more often. We’ve mostly been eating a lot of grilled salmon, since I picked up a ton of it for a really good price during Sendik’s meat sale a few months ago (Have I ever mentioned my deep and abiding love for my vacuum sealer & my deep freezer?), but I’ve been craving a flaky white fish for a while, and this recipe definitely fit the bill.
“Blackened” is a type of preparation that comes from cajun cuisine. Generally, the meat is dipped in melted butter, dredged in a mixture of herbs & spices, and cooked in a very hot cast iron skillet (thanks for the info Wikipedia!). For this recipe though, I skipped the butter because the spice mixture stuck to the fish just fine without it, and I figured, why add butter & calories if I don’t truly need it? I did tweak the recipe a little compared to what the original called for, only because after eating the fish, I felt it was a little heavy on the paprika and a little light on the rest of the spices. I have a feeling this is one of those recipes that I will continue to change and tweak each time I make it until it fits me just right. Overall though, I thought it was a really nice change from our norm and it satisfied my craving. I served it with some steamed asparagus and my garlic & herbed rice.
- 2 tilapia fillets (4.5 oz each)
- 1 1/2 tbsp paprika
- 2 1/2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground red pepper (cayenne pepper)
- 1 tbsp olive oil
- Lemon wedges (optional)
- In a small bowl, combine paprika, onion powder, garlic powder, salt, black pepper, and red pepper. Mix well. Spread out onto a plate.
- Rinse tilapia under cool running water and pat dry with paper towels. Ensure that tilapia is dried very well. Dredge tilapia in seasoning mix until all surfaces of the fillet are covered.
- In a medium saute pan over medium heat, heat olive oil. Once pan is hot, add fish and cook for about 3 minutes. Use a spatula to flip fish and cook for an additional 3 minutes.
- If desired, serve with lemon wedges to be squeezed over top of fillets.
Inspired by: Skinny Kitchen