Blackened Tilapia Recipe

On my morning dog walk today I saw several robins hopping about looking for worms and other avian culinary delights. I expect this is a sure sign that a long awaited spring is just around the corner. On the morning weather forecast I heard encouraging words I haven’t heard in a long time-“Highs in the lower sixties today and mostly sunny by the afternoon.” Such sweet music to my ears was this news that I feel compelled to start work on my veggie garden. I’ll sort my seeds and start planning my crops for the year. Somewhere on the internet is a site with tools where I can map, by square feet, my garden layout for the spring and summer. This is most helpful in designing a well laid out garden that takes advantage of my gardening space and sun fully. After all, I would not want my tall pea vines to block out the sun on my lettuce and herbs. With a well planned garden all the plants are arranged as if in a large family picture with the short ones up front, the mid-sized in the middle and the tall in the rear.

Kale from last spring

In a day and age when you hardly ever know what goes into your food it is important to grow what you can in your own yard, community garden, or patio. Even when I lived in a rental town home before moving to my current house I had Earth Box container planters on my deck and grew tomatoes, herbs and peppers in a small space with good results. With just a few hours per week you can take control of some or most of your produce needs. It is so gratifying to provide for yourself and family fresh grown tomatoes, peppers, herbs and more. With a bit of luck you might even have a surplus to share with neighbors and food banks. I have had bumper crops for the last three years and wander the neighborhood looking for someone at home to gift my excess crops to. It is a wonderful thing to share that which we have brought about using our own two hands.

Early spring lettuce form last year.

Speaking of sharing, today I have one of my favorite very fast and quite healthy recipes to give to you. Blackened fish, whether it be catfish, salmon, halibut, redfish, or tilapia is an excellent choice for those in a hurry wanting to eat healthy. This blackened tilapia recipe uses very little oil on  lean pieces of fish and takes less than ten minutes to prepare, and cook. It goes well with fried rice, Spanish rice, or steamed rice. Add a side salad, steamed green beans or broccoli to round it out as a full meal.

When the weather gets a bit warmer  and drier I like to use my charcoal grill to cook it on outside.

With just three ingredients this is about as simple as a main dish gets and is bursting with spicy good flavors of chilies, cumin, garlic, herbs and black pepper. Give it a try with tilapia, the “aquatic chicken” of aquaculture. Easily grown in controlled fish farms tilapia has exploded on the American food scene over the last fifteen years. It is healthy, tasty and relatively easy on the environment, as well as reasonably priced. With a wide presence you should be able to find it in your grocery store. If you can’t find tilapia try this recipe with catfish or salmon. Please share with family and friends and leave your comments to help me continue improving my website and recipes.

Blackened Tilapia

Dust it well with the blackening blend.

1 6-8 ounce piece of tilapia per person

1 1/2 tablespoons of high heat tolerant oil, see note

1 tablespoon of blackening spice per piece of fish

Dry of fish with a paper towel then dust with blackening spice on both sides.

Heat heavy skillet and oil, cast iron is preferred, using high heat. When oil just starts to smoke add fish and cover with splatter guard.

Cook for 3-4 minutes then flip and cook for 3 more minutes. Hold in a warm oven if necessary to finish additional pieces.

Note:

I use avocado oil or refined peanut oil that can handle heat over 400 degrees. Some light olive oils can take heat over 400 degrees too but don’t use extra virgin.

You can use just about any commercially available blackening spice blend sold in grocery stores. If not available here is a simple recipe to make your own:

1 T salt

1 t dried oregano

1 T paprika

1-2 t cayenne pepper

1 T granulated garlic

1 t onion powder

1 t dried thyme

2 t ground black pepper

Mix all ingredients together and you have your very own blackening spice.