Baked Blackened Tilapia Food

BAKED BLACKENED TILAPIA

Steps:

• Preheat the oven to 425 degrees.
• Place the fish in a baking dish sprayed with cooking spray. Melt the butter and brush or drizzle onto of the fish.
• Mix together the spices to create the blackening rub. Coat on one side for a milder flavor or on both sides for a spicier flavor. You may have some extra seasoning.
• Bake for 10-12 minutes until fish flakes easily with a fork.

BLACKENED TILAPIA FISH TACOS

Steps:

• Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
• Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
• Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
• Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BLACKENED TILAPIA

Steps:

• In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
• Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

BAKED BLACKENED TILAPIA

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Line a sheet pan or baking sheet with foil. Spray the foil with PAM or add 2 tablespoons of olive oil and brush over the foil.
• This makes more blackened seasoning than you need. Store the extra for later sealed airtight.In a small bowl, combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon, and 3-4/10 at 1/4 teaspoon.
• Rinse and pat dry with paper towels 1 pound of tilapia.
• Brush the tilapia with olive oil.
• Cover the fillets with the spice mixture and rub it on both sides. You will only need about 1/4 to 1/3 of the spice mix you made. DO NOT USE ALL THE MIX.
• Place on the oiled pan and give the fish a light spray of PAM. Place in the preheated oven.
• Cook until nicely brown and flaky. This is 8-9 minutes for big fillets and a minute or two less for small to medium fillets. For safety, fish needs to be cooked to an internal temperature of 145°
• If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish, and 1/4 teaspoon onion powder. Mix well.

BLACKENED TILAPIA

Steps:

• 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.

5-INGREDIENT BLACKENED TILAPIA

Steps:

• Place fillets in milk and soak for 30 to 60 minutes in refrigerator.
• Meanwhile combine the 1/2 cup flour with the creole seasoning ( I recommend Emeril's Essence). Mix well.
• When ready, remove fish one at a time and coat with flour mixture, shaking off loose excess before cooking.
• Heat non stick pan on medium heat with 1 TBS of oil until rim of pan is hot to touch.
• Cook fillet(s) until the they flake easily, roughly about 3 minutes per side.
• Sprinkle with desired salt once on plate and enjoy.