Spicy blackened tilapia (gf)

blacked fish 2
I know, I know. This fish looks burnt to a crisp! But its not, really. Its just blackened. Honest!

I’m really not a fan of fish, but I’ve been trying to eat more of it because its so much better for you than, steak for instance (I love steak). Anyway, I keep trying new recipes hoping that I’d eventually find a recipe I don’t mind. This recipe is definitely the best I’ve tried. I actually didn’t mind it at all. My partner, who actually likes fish, said (between making yummy noises) that it was the best fish he has ever eaten. So, if you like fish you’ll probably really, really like this recipe. I think I put too much butter in the pan and cooked it just a little too hot as the fish really blackened on the outside. The inside, however, was nice and moist, so don’t worry if your fish ends up looking much blacker than other photos you see, it will still taste wonderful.

Materials:

  • small bowl for mixing spices
  • cutting board
  • knife
  • skillet
  • something to turn fish over 1/2 way through cooking – thongs or a spatula

Ingredients:

  • 4 Tilapia fillets, approximately 8 oz (225g)
  • 4 tsp Hungarian or Spanish sweet paprika
  • 1 tsp crushed dried thyme
  • 1 tsp crumbled dried oregano
  • 1/2 to 1 tsp (2.5 -5 mL) cayenne pepper — amount depends on how hot you like your fish
  • 1 tsp granulated sugar
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 garlic cloves, sliced
  • 2 tbsp olive, or other type of good vegetable based frying oil
  • 2 tbsp butter

Directions:

  1. Combine paprika, thyme, oregano, cayenne pepper, sugar, salt and black pepper, sprinkle over both sides of each patted dry fillet.
  2. Place oil in skillet, heat on medium-high until oil is hot (not smoking), add garlic to oil and fry until the garlic is golden brown
  3. Remove the garlic from the skillet using a slotted spoon – the garlic has given up its flavour to the oil in the pan and is no longer needed
  4. Add 1 tbsp of butter to the skillet, when melted place 2 of the fillets in the skillet. Cook until just cooked through turning once. This is should take approximately 3-4 minutes per side.
  5. Remove the first two fillets from the pan and place someplace to keep warm. Add the last tbsp of butter to the pan, when melted cook the last two fillets as before.
  6. ENJOY!


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One Response

  1. This recipe looks fantastic. Thank-you.

    And the others too….yummy……….

    Namaste.

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