Blackened Tilapia is a wonderful dinner, or you can use it for some great fish tacos. While it is bursting with spicy goodness, it is adjustable to your heat tolerance. An easy and quick recipe that is much healthier than frying
Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes more than you need and save it for another cooking. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.
Line a sheet pan with foil and add 2 tablespoon olive oil. Brush it over the foil in an area that will have fish.
Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides). Use only about 1/3 - 1/2 of what you mixed. Save the rest for another cooking.
Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.
If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
Cook until nicely brown and flaky. This is about 10 minutes for big fillets and a minute or two less for small to medium fillets.
The spice mix makes more than you need. You only need 1/3 to 1/2 of the mix for one pound of fish. Save the rest for another cooking.
The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon. Or skip it if you want.
Nutritional information do not include tarter sauce.
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