blackened tilapia

This blog can be a little deceiving. I can easily convince you that I somehow know what I am doing and miraculously I end up with a half-decent meal on the table. Unfortunately, I often find myself with a strange medley of ingredients that I have to somehow combine to create an edible dinner. The process begins with text messages discussing what we have, what could easily be picked up or quickly made, whether we’ll be spending the night vomiting, and finally admitting that it is perhaps time to visit the grocery store. These concoctions don’t exactly make the cut for a blog-worthy meal. Martin likes to say that these posts belong on the other (non-existent) blog “what my wife really makes.”

However, once in a while, when I find myself with just the right ingredients, I can actually pull of something good. We found ourselves in the above situation a few nights ago but we’re lucky enough to sit down to a rather tasty dinner. I was reluctant to blacken tilapia, I like fish nice and light with just a few ingredients but I was pleasantly surprised by this recipe. We ate our fish with an arugula and beet salad, admittedly the poached egg on top was a bit much but we’re suckers for runny eggs.

Blackened Tilapia

3 tbsp smoked paprika
1 tsp salt
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp dried ground thyme
1 tsp dried oregano
½ tsp garlic powder
4 tilapia fillets
2 tbsp canola oil

In a small bowl combine all of the spices. Generously cover spice mix onto each fillet so that both sides are well coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking. In a large cast iron skillet, heat the oil over medium-high heat. Once the oil is almost smoking add the fillets, 2 at a time and cook for 2 to 3 minutes per side.

Recipe Notes: If you like your fish spicy, I would recommend increasing the cayenne pepper, I thought it could use a bit of a kick. Be sure to carefully flip the fillets, they are delicate!

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