Big Daddy;s Blackened Tilapia

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(7)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
3 Tbsp Smoked Paprika1 Tsp Salt1 Tbsp Onion Powder1 Tsp Black Pepper1 Tsp Cayenne Pepper1 Tsp Dried Groud Thyme1 Tsp Dried Oregano.5 Tsp Garlic PowderMix Above Spices in Bowl for Blackening Spice4 Tilapia Fillets2 Tbsp Grapeseed Oil.5 Lemon, Juiced
Directions
Prepare Blackening Spice Mix in Bowl

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 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.

Number of Servings: 4

Recipe submitted by SparkPeople user LYNNDERELLA44.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 204.8
  • Total Fat: 9.6 g
  • Cholesterol: 55.0 mg
  • Sodium: 644.7 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.2 g

Member Reviews
  • MOMTO3BOYZ2000
    I changed this up by using chicken breasts because that is what I had on hand and grilled it on the grill outside. Turned out great. Served with grilled veggies and side salad - very satisfying! - 7/11/10
  • EMAIL1820
    This was so good that even my husband ate it, and it wasn't beef! - 6/28/10
  • MOMMAFISH7
    excellent! didn't have grapeseed oil though! - 10/9/10
  • GORILLAINTRPTED
    This was really easy to prepare. I served it with rice and diced tomatoes, which I thought went with it pretty well. - 9/26/10
  • COCOAMARIA
    Loved it! Served it with Red beans and Brown Rice - 9/6/10
  • EQUIS8
    I really really enjoyed this,the heat and flavor of the spice was a perfect combination. The only problem I had was that the rub was a bit too overpowering for small fillets, next time to fix this I will only put the rub on one side. I will make again!! :) - 7/12/10
  • CADYANN1
    Loved it! - 6/27/10