Blackenedtilapia Recipes

Steps:

• 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.

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Steps:

• 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.

Steps:

• Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands., Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm., In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.

Steps:

• Combine lemon pepper seasoning, garlic powder, gumbo filé powder, and 1 tsp. each blackened seasoning, Cajun gumbo mix and ground red pepper.
• Rub seasoning mixture onto both sides of fish fillets.
• Melt 1/2 cup butter in large skillet on medium-high heat. Add tilapia to skillet; cook 3 min. on each side or until browned on both sides. Keep warm on low heat.
• Meanwhile, melt remaining butter in second large skillet on medium-high heat. Add cream cheese, mushrooms, soup, cream, onions and garlic; cook and stir gently 6 min. or until cream cheese is melted and mixture is blended.
• Add 1 tsp. parsley and remaining blackened seasoning, Cajun gumbo mix and ground red pepper to cream cheese sauce; mix well. Add shrimp; cook and stir 5 min. or until shrimp turn pink. Add mozzarella; cook and stir until mozzarella is melted and sauce is blended.
• Place tilapia on serving platter; top with cream cheese sauce. Garnish with remaining parsley.