Basic Blackened Tilapia Filets

Blackened Tilapia Fillets

These delicious fish filets can be prepared in 15 minutes or less. You can substitute swordfish and/or halibut steaks. You will just need to cook the fish a little longer (about 2-3 minutes longer on each side or until firm to the touch) .

(2) 6 Ounce Tilapia Filets

1/2 Tablespoon Unsalted Butter

3/4 Tablespoon Canola Oil

Two Teaspoons Paprika

Two Teaspoons Sea Salt

Two Teaspoons Garlic Powder

1/4 Teaspoon Black Pepper

1/4 Teaspoon Cayenne Pepper

One Teaspoon Onion Powder

One Teaspoon Dried Oregano

Into a small mixing bowl, add the paprika, sea salt, garlic powder, black pepper, cayenne pepper, onion powder, and dried oregano. Mix until well blended.

Coat both sides of the tilapia filets lightly with the spice mixture. Note: You probably will not need to use all of this dry spice mixture. Put the excess spice rub into a jar and store it for future use.

Heat a non-stick pan (large enough to hold the two fish filets) on the stovetop on high heat for 4-5 minutes. Add the butter and the canola oil. Stir to incorporate.

When the butter has melted into the oil, add the fish filets and lower the heat to medium high. Let the fish cook without touching for 3-4 minutes.

Turn the fish over and cook the other side for 3 minutes.

Remove the fish filets and serve at once.

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