This Blackened Tilapia is packed filled with spicy Cajun flavor and comes along in but 10 minutes! topped with a cool and refreshing avocado cucumber condiment, this is often the right fast and straightforward low-carb formula.
It’s preposterously quick and straightforward to form this blackened Tilapia. With the assistance of some terribly high heat and pre-mixed darkening seasoning, this is often a no-fuss formula that’s good for busy weeknights.
Blackening could be a Cajun change of state technique that involves coating fish, shrimp, or different supermolecule during a spice mixture, typically consisting of thyme, oregano, seasoner, salt, pepper, garlic, and onion, and hard-baked over terribly high heat in butter. The spices become burned (yes, it’s alright to burn your food during this situation), thence the term “blackened.”
For a 100% paleo/whole30 compliant or dairy-free formula, you'll be able to use clarified butter or vegetable oil rather than butter. I prefer mistreatment butter as a result of it’s a lot of authentic- the milk solids within the butter conjointly become a touch burnt, enhancing the blackened flavor.
I used a factory-made darkening seasoning for this, however you'll be able to simply false impression a home-brewed version. I used to be simply feeling a touch lazy. There’s simply one thing regarding having 2 children beneath 2 makes me need to change my change of state even over usual.
The avocado cucumber condiment could be a deliciously refreshing accompaniment to the spicy blackened fish. It’s very easy to throw along during a few minutes- simply combine some diced avocado, diced cucumber (seeds removed, thus it doesn’t get too moire down), parsley, juice, and salt along during a bowl. Done.
INGREDIENTS :
- 4 tilapia filets
- 1/4 cup blackening seasoning store bought or homemade
- 1 large avocado diced
- 1 cucumber seeded and diced
- 4 tablespoons butter
- 1 tablespoon fresh parsley finely chopped
- juice of 1 lemon plus more lemon wedges for serving
- kosher salt to taste
INSTRUCTIONS :
- Heat a large skillet (preferably cast iron) over high heat until screaming hot. You might want to turn your fan on or open a window for this one!
- Meanwhile, pat the tilapia filets dry with a paper towel. Coat each in 1 tablespoon of the blackening seasoning, pressing it onto the fish so it sticks on every part of the surface.
- Melt butter (4 tablespoons) in the skillet. Add the tilapia and cook for 2 minutes on each side, or until fish is fully cooked and flakes apart easily with a fork. If you need to cook it in two batches, use half the butter for each batch.
- Meanwhile, mix the avocado, cucumber, parsley, lemon juice, and kosher salt to taste in a small bowl.
- Serve blackened tilapia with the avocado cucumber salsa, with more lemon wedges (optional).
0 Comments