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A great combination of flavors and
spices, blackened tilapia served with black beans and rice. I use the
same seasoning with other firm fish like redfish, pompano, tilefish or
catfish filets. The blackening seasoning also works well with boneless
chicken breasts.
Ingredients:
Blackened Seasoning
1 Tbls paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp sage
1/2 tsp oregano
Tilapia
3/4 lb butter, melted in a skillet
6 fish fillets
Sour cream
Black Beans (frijoles negro)
1 15 oz can Bush's Black Beans
1 Tbls Olive Oil
3/4 cup Onion chopped fine
1/2 cup green pepper chopped fine
1 cup tomatoes dices
1/2 tsp thyme
1 tsp garlic salt
1 Tbls Cider vinegar
1/2 tsp hot pepper sauce
3 cups cooked rice
Directions:
In a large skillet heat olive oil. Cook onion and green pepper
until crisp tender. Stir in tomatoes, beans, thyme, garlic salt,
vinegar and pepper sauce. Cook for 10 minutes. Serve with rice and
blackened fish.
Combine the dry spices together in a
bowl. (or use the expensive Chef Paul Prudhommes Blackened Magic)
Heat a cast iron skillet over a high heat until it is VERY hot. Dip
each fillet in melted butter and then sprinkle both sides with
seasoning mixture. Put the filets in the skillet and pour in the
remaining butter. Cook the fish until the underside begins to char or
blacken, then turn and cook the other side. This will cook quickly and
creates a lot of smoke. IMPORTANT NOTE: Attempt this procedure only
in a well ventilated place, taking special care with intensely heated
pans.
Serve over a bed of rice and black beans and topped with a dollop of
sour cream.
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