Prep 30 mins
Cook 6 mins
Found on a recipe site.
- 3 tablespoons paprika
- 1 tablespoon onion powder
- 1 pinch garlic powder
- 1 teaspoon white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄2 teaspoon celery seed
- 1 tablespoon kosher salt (to taste)
- 1 lb tilapia fillet
- 1 lemon, cut into wedges
- 1 tablespoon vegetable oil
- Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
- Over high heat, add oil to skillet, and heat until hot.
- Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
- Remove from the pan.
- Pour pan juices over them and squeeze lemon juice all over.
The Louisiana blackening experience as described by a local Cajun songwriter, "...Paul Prudhomme burnt a fish and it all went through the roof!" lol...and that's the way it is.
This is absolutely AWESOME. The seasoning mix is so great! I have non-stick pans that aren't safe for extreme high heat, so I had to make do with medium-high heat. It still worked just fine, about 4 minutes per side. Next time I will cut down on the seasoning just a little bit, as it got to be overpowering. I think that is due to the fact that my medium-high heat didn't "burn" a lot of it off. Anyways, since my pans are non-stick, I used only 1/2 tsp of oil for my filet, and it was just awesome! This is a favorite for us now, thank you.
The whole family liked this recipe. I served the tilapia on top of Mexican rice. Lime juice was squeezed on the fish rather than lemon as it was what we on-hand.