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    NOT-QUITE BLACKENED TILAPIA
    from "U.S.A. Cookbook" by Sheila Lukins

    The first time I tasted tilapia was at The Inn at Le Rosier in New Iberia, Louisiana, where chef Hallman Woods III prepared it in a simply delicious manner. The second time was a Cajun-inspired moment in my own kitchen, when I liberally spiced and semi-blackened up some. Originally, the tilapia available in the markets was fished wild and had a salty, muddy taste. Nowadays the white-fleshed fish is farmer raised and sweet.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    Spice Mixture
    1 teaspoon salt
    1 teaspoon sweet paprika
    1/2 teaspoon ground cumin
    1/4 teaspoon Old Bay seasoning
    1/4 teaspoon garlic powder
    1/4 teaspoon dried thyme
    1/4 teaspoon dried oregano
    1/4 teaspoon dry mustard
    1/8 teaspoon freshly ground black pepper
    1/8 teaspoon cayenne pepper

    1/4 cup (1/2 stick) unsalted butter, melted
    4 tilapia fillets (about 6 ounces each)
    4 lime halves, for garnish

    Print recipe
    PREPARATION

    1. Prepare the spice mixture: combine all the ingredients for the spice mixture in a small bowl.
    2. Place the melted butter in a bowl.
    3. Heat a heavy nonstick skillet over high heat for 5 minutes (see note).
    4. Meanwhile, dip the fish fillets in the butter. Sprinkle them all over with the spice mixture.
    5. Reduce the heat very slightly and sear the coated fish, 2 fillets at a time until very dark brown and crispy, 2 minutes per side. Repeat with the remaining 2 fish fillets.
    6. Serve immediately, garnished with lime halves.
    Note: working with a skillet that's been heated over high heat for this length of time means you've got to take some precautions. Make sure the nonstick surface on your skillet will be able to withstand such intense heat; or else use a well-seasoned cast-iron skillet. Use your stove fan to draw away any smoke generated once the fish is added, and stand back to avoid splatters. Protect your hands, when lifting the skillet, with insulated potholders.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Farm-Raised Tilapia Fillet - $9.99/lb
     Hand-cut
     
      FreshDirect Ground Cumin - $3.79/ea
     2oz
     
      Old Bay Seasoning - $4.29/ea
     6oz
     
      Spice Supreme Garlic Powder - $1.19/ea
     2.5oz
     
      FreshDirect Whole Dried Thyme - $3.59/ea
     1.25oz
     
      FreshDirect Oregano - $3.59/ea
     0.75oz
     
      FreshDirect Ground Mustard - $3.59/ea
     1.75oz
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
      Limes - $0.99/ea
     Farm Fresh
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
     2oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
     
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