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. Yep...it 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 tilapia..it 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 though...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
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
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!