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Tuesday, September 21, 2010

Blackened Tilapia with Rémoulade

Can I get something off my chest?  Thank you.... Ok, here goes.  It's frickin' hot here!  Seriously, we broke record highs over the weekend and yesterday....yesterday it was 107 degrees!!  It is true that I would rather have it this warm then it be anywhere under 50 degrees...but enough already.  I read so many posts that speak of the weather finally cooling off...I mean I'd just love to be able to say our nighttime/morning temps got under 75!!  lol  Alright, alright, I'm done complaining....bring on the food!!

I have tried making this blackened tilapia recipe three separate times....this being the third time... and the third time really was the charm.  I tried blackening the fish in a cast iron skillet twice and in a non-stick skillet and you will never believe which one turned out the best. was the non-stick skillet.  Now had I used a different, thicker piece of fish, I think it would have worked better in the cast iron or on the grill, but with was the non-stick... go figure!  I love blacked fish.  It didn't get as "blackened" as I would have liked, but again, this was the best of three times and at this point, I'm done with it.  If I want more blackened fish, I'm going to venture to my nearest Cajun seafood restaurant where they specialize in it!  Don't let that stop you from trying it's definitely worth making and then you can have the remoulade too, which was delicious....just sort of a spicy tartar sauce....mmmmmm sauce!!

Blackened Tilapia with Rémoulade
Adapted from America's Test Kitchen 10th Anniversary Best Recipes
Printable Recipe 
2 Tablespoons sweet paprika
2 teaspoon garlic powder
2 teaspoon onion powder
3/4 teaspoon ground coriander
3/4 teaspoon salt (I used Kosher)
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 tilapia fillets
1 teaspoon olive oil
For Rémoulade-
1/2 cup mayonnaise
1 1/2 teaspoons finely diced pickles
1 teaspoon hot sauce (I used Arizona Gunslinger Habanero Sauce)
1 teaspoon lemon juice
1 teaspoon freshly minced parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder

In a small bowl, mix together the paprika, garlic & onion powder, coriander, salt, cayenne and pepper until well combined.  Pat fillets dry.  Sprinkle and then rub the spice mixture onto both sides of each fillet.  Let sit in refrigerator for 30 minutes.

Meanwhile, mix together all ingredients for the rémoulade together until well combined.  Cover and store in refrigerator until ready to use.
In a non-stick skillet, over medium - medium/high heat add the olive oil.  Place the fish in the skillet and cover.  Cook for 3-5 minutes per side or until the fish flakes easily with a fork and has a nice dark color to it.  Serve with the rémoulade and enjoy!


Debbie said...

These pictures make me want to cook fish tonight! Delicious! The weather here is crazy too. It is cool this morning, in the 50's but we will be hitting 90 tomorrow!!!!

Cranberry Morning said...

Well that sure looks yummy! And if you want a break from the heat, come visit NW Wisconsin. It's in the 60s here today. :-)

StephenC said...

Here's another thing I used to eat in restaurants frequently but never made at home. You sound pleased though not totally overcome with joy. What effect would a much hotter pan have had? I'm going to get some catfish and try this.

Mary said...

I'm going to have to try this. It looks delicious. I hope you are having a great day. Blessings...Mary

Ma What's 4 dinner said...

Love that you have such great ideas for fish. You're the best.

Lots of yummy love,
Alex aka Ma What's For Dinner

Pam said...

Jenn, I'm glad you got that off your chest! That's just too hot! It was in the high 50's here yesterday, could've used some heat. Now today, it's near 90 and humid, the air is on. Move up here and you'll cool off soon! I expect snow about any day! ;)

Your tilapia looks delicious and I'll have to try it. I love the color of it and blackened fish is a favorite. Love tilapia!

Jane @ Going Jane said...

Seriously I need to bite the bullet and cook some fish. Yours always looks and sounds amazing!!

Busy Working Mama said...

Oh my, that looks good. I love blackened fish but have never tried to make it!