Blackening Rub- More than you need - Keep sealed for future use.
3tablespoonspaprikaof your choice
1teaspoon black pepper
1/4 to 1teaspooncayenne pepperto taste
Simple Tartar Sauce - optional
1teaspoonsweet pickle relish
Preheat oven to 425 degrees.
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. 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.
This makes more seasoning than you need and save it tightly sealed for another cooking. You should only use 1/3 to 1/2 of this per pound of tilapia.
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. Internal temperature should be 145 degrees. This is about 10 minutes for big fillets and a minute or two less for small to medium fillets. Be sure to check the fish a few minutes before you think it should be done.
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 sealed tightly 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.
The original recipe suggested "smoked paprika" which I tried and it had an "oak like" taste. I use my standard Spanish paprika but use the paprika you like.
Generally, there will be about four filets of tilapia per pound.
You may use other fish. Be sure frozen fish is completely before using these instructions. If you want to cook frozen fish, find a different recipe.
Fish needs to reach 145 degrees for safety and should be flaky when done.
Cooking time is about 5 minutes per half-inch thickness of the fish.
The oven temperature should be 400 to 450 degrees. I like 425 convection, which gives a better texture.
A light spray of oil (PAM) helps prevent a dry surface.
Check the fish a minute or two early.
Nutritional information does not include the tarter sauce.
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