Ingredients
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4 - 6
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1/2
-
2
-
-
1
-
-
-
-
-
-
-
-
-
-
Directions
5-Ingredient Blackened Tilapia,Excellent balance of flavors and super easy. Great flavor without the smoke from high heat blackening. No need to heat a cast iron skillet to surface temps of the sun for this one. You can use your non stick pan on medium. Not a true blacken but exceptional flavor just the same. I recommend using Emerils Essence for the creole seasoning. Got this little treasure from a package insert of tilapia fillets.,This was easy, tasty, and FAST! I loved the fish. It gives you all the wonderful spicy/crispiness of blackened fish without the mess and high calories. I will definitely be making this again. used regular blackening spices, but you could you any highly spiced mix that you like and get these wonderful results. I also used a bit more oil, as my pan was a 12″ cast-iron pan. (Not exactly non-stick, but close.),Great way to prepare one of my favorite fish, Tilapia. Loved the creole flavor and the ease of prep. The only think I did different was after dredging in flour – returned to the milk to dip and then dredge in panko crumbs. Gave a great added crunch.
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Steps
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1
Done
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Place Fillets in Milk and Soak For 30 to 60 Minutes in Refrigerator. |
|
2
Done
|
Meanwhile Combine the 1/2 Cup Flour With the Creole Seasoning ( I Recommend Emeril's Essence). Mix Well. |
|
3
Done
|
When Ready, Remove Fish One at a Time and Coat With Flour Mixture, Shaking Off Loose Excess Before Cooking. |
|
4
Done
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Heat Non Stick Pan on Medium Heat With 1 Tbs of Oil Until Rim of Pan Is Hot to Touch. |
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5
Done
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Cook Fillet(s) Until the They Flake Easily, Roughly About 3 Minutes Per Side. |
|
6
Done
|
Sprinkle With Desired Salt Once on Plate and Enjoy. |
