Blackened Tilapia Recipes

Steps:

• Mix paprika, mango garlic seasoning, cayenne pepper, dried basil, dried thyme, minced garlic, garlic powder, onion powder, and salt together in a bowl.
• Brush a light coating of olive oil on both sides of fillets. Dredge fillets in seasoning mixture.
• Heat remaining olive oil in an electric skillet to 250 degrees F (120 degrees C). Cook fillets until fish flakes easily with a fork, about 6 minutes per side.

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:

• In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
• Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

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.