Blackened Tilapia Food

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.

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.

BLACKENED TILAPIA

Steps:

• Combine lemon pepper seasoning, garlic powder, gumbo filé powder, and 1 tsp. each blackened seasoning, Cajun gumbo mix and ground red pepper.
• Rub seasoning mixture onto both sides of fish fillets.
• Melt 1/2 cup butter in large skillet on medium-high heat. Add tilapia to skillet; cook 3 min. on each side or until browned on both sides. Keep warm on low heat.
• Meanwhile, melt remaining butter in second large skillet on medium-high heat. Add cream cheese, mushrooms, soup, cream, onions and garlic; cook and stir gently 6 min. or until cream cheese is melted and mixture is blended.
• Add 1 tsp. parsley and remaining blackened seasoning, Cajun gumbo mix and ground red pepper to cream cheese sauce; mix well. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Add mozzarella; cook and stir until mozzarella is melted and sauce is blended.
• Place tilapia on serving platter; top with cream cheese sauce. Garnish with remaining parsley.

BLACKENED TILAPIA PO' BOY

Steps:

• Season fish with 2 Tbsp. seasoning. Mix remaining seasoning and mayo.
• Heat large nonstick skillet on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Meanwhile, spread mayo mixture onto cut sides of bread.
• Fill bread with fish, tomatoes and lettuce.

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.

BLACKENED TILAPIA WITH ZUCCHINI NOODLES

Steps:

• Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands., Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm., In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.