Blackened fish is very popular in New Orleans, Chef Paul Prudhomme developed the recipe, very well received and as the say the rest is history. If you’ve never tried blackened fish before I implore you to try this blackened tilapia fish and you’d love it. You don’t have to use tilapia fillet you can use any firm white fish to prepare it.
This recipe requires little to no effort to make, you don’t have to fillet the fish yourself , you can use the store-bought and if you like to fillet it please feel free to do that. The fish goes with mostly everything, rice, peas and rice, mashed potatoes, my kids use it for sandwiches.
You might want to try:
- 5 pieces Tilapia Fillets
- 1.5-2 teaspoons paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili pepper
- 1 teaspoon garlic powder
- 1-1.5 light/dark brown sugar
- Salt and pepper to taste
- 4 teaspoons butter/olive oil (your favorite)
- Clean the fish and pat dry then set aside.
- In a small plate/bowl, combine all the ingredients except butter/oil.
- Coat the fish with the spice rub on both sides.
Heat oil/butter in the pan/skillet over medium-high heat, cook the fish fillets on both sides until brownish on the outside and the inside is flaky.
- Serve with your favorite side and enjoy immediately.
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