n each side of both tilapia fillets, making sure to use
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.
ot enough sear each side for about 2 minute.
In
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.
n airtight container in refrigerator for up to 3 days.
o sit at room temperature for no longer than 30 minutes
nother bowl. Sprinkle evenly over tilapia fillets.
Heat oil in
an with cooking spray. Coat tilapia with blackening spice and cook
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.
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.
For the Salsa: Find the butt
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.
Combine all ingredients except for the tilapia.
Mix well until the salt is disolved.
Place tilapia in a glass dish and cover with marinade.
Turn to coat and set aside for 20 minutes. Preheat grill.
Pour marinade into a saucepan and bring to a boil.Allow to cool.
Grill tilapia fillets of a medium high heat for about 4 to 5 minutes per side or until the fish flakes easily and has an even appearance all the way through.
Serve by pouring a small amount of the sauce over the tilapia fillets.
For the tilapia marinade, combine lime juice, 1
head.
Mix the marinade for the tilapia filets: oil, citrus juices
For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
Serve with the mango salsa.
Sprinkle some magic seasoning on both sides of chicken. Preheat oven for 10 minutes at 450\u00b0.
Put a cast-iron skillet in oven.
Spray cooking spray on pan before putting into oven.
Take pan out of oven and place on burner on medium-high heat.
Pan must be hot before putting chicken in.
Cook chicken on medium-high until done, approximately 13 to 15 minutes.
If you cut your chicken up into strips, cooking time will be about half of time. This seasoning produces a lot of smoke.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all