n each side of both tilapia fillets, making sure to use
emon juice.
Plate the tilapia, adding minced parsley to the
an with cooking spray. Coat tilapia with blackening spice and cook
Heat1 tsp oil in skillet.
Mix all seasonings together in a shallow dish.
Drizzle tilapia with remaining oil and coat with seasoning mixture.
Cook filets until opaque, about 2 minutes on each side.
Lightly salt one side of each tilapia filets with Diamond Crystal(R) Kosher Salt. Rub Cajun seasoning on both sides of the filets.
Heat oil over medium-high heat in a skillet.
When the oil is hot, carefully place filets in the skillet. Fry each side until richly browned and fish flakes easily, 3 to 4 minutes.
Place tilapia on a warmed plate; cover with foil for a few minutes to let rest.
nother bowl. Sprinkle evenly over tilapia fillets.
Heat oil in
Blackened Catfish.
Season fish liberally
kin of the pepper has blackened and blistered, 5 to 10
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.
or until the outside is blackened and the fish flakes apart
o medium heat. Season the tilapia with recipe #57340. Cook the fish
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
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, ...
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.
To make the aioli: beat cream in a small bowl with a whisk until stiff peaks form. Fold in remaining ingredients until blended. Cover mixture and chill. Store leftovers in an airtight container in refrigerator for up to 3 days.
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 ...
umpkin seeds. Refrigerate while making tilapia.
Place the flour, 2
Season the tilapia on both sides with salt,
Mix paprika, mango garlic seasoning, cayenne pepper, dried basil, dried thyme, minced garlic, garlic powder, onion powder, and salt together in a bowl.
Brush a light coating of olive oil on both sides of fillets. Dredge fillets in seasoning mixture.
Heat remaining olive oil in an electric skillet to 250 degrees F (120 degrees C). Cook fillets until fish flakes easily with a fork, about 6 minutes per side.
To Make Blackened Spice Mix: In a food
heat thins or chips! The recipe will actually be closer to