Blackened Tilapia

There are certain cooking terms that frighten me.

Not frighten as in "my hair stood on end and my face turned white as a sheet." That would be weird.

I mean that there are some techniques, tools and menus that seem more daunting than others.

Blackening was one of them. Then I tried it, and now I'm hooked!

That was a pun. Hooked. Tilapia. Got it.

To make this amazing fish, you'll need four tilapia fillets, about 6 oz each. If you get a bag of frozen tilapia, they'll probably be individually wrapped, and you can just thaw as many as you need each time. If you put them in cool water for a few minutes, they'll be ready in no time.

There are a lot of blackening seasonings out there, so check out the spice aisle of your grocery store. I personally love the Old Bay blackening seasoning because it has Old Bay's spices already in it, too. The whole point of blackening is to make a deep, dark crust around your meat, and this combination of spices fits me perfectly.

Heat 2 Tbsp of olive oil in a large cast-iron skillet. Please make sure it's cast iron - it really does make all the difference. Then generously coat one side of each fillet with blackening seasoning. Place them in the smoking oil, then cover the second side with seasoning and flip when they're ready. It will only take 3-4 minutes per side to cook it all the way through and char the seasoning. Beautiful!

Serve with some lightly seasoned veggies, a helping of fruit and a wonderful dessert.

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