Blackened Tilapia with Garlic Lime Butter

By Addie

It’s all about flavor and blackened food is delicious and has fighting antioxidants in the form of spices. The flavored butter here is the icing on the cake!

Make the Blackened Spice ahead of time to save time.

Best if seared in a cast iron skillet!

Ingredients

• 1 lime
• 2 Tablespoons butter, softened to room temperature
• 2 Tablespoons chopped fresh cilantro
• 2 garlic cloves, finely minced
• 1 Tablespoon canola oil
• 4 tilapia or catfish filets (6 oz each)
• 1 Tablespoon blackening seasoning

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Flavor the Butter: Grate 1 tsp of zest from the lime into a small bowl, and then halve the lime and squeeze the juice (from both halves) into the bowl. Add the butter, cilantro, and garlic, and stir to blend. Set aside.

2. Cook the fish: Heat the oil in a large cast iron skillet or saute pan over high heat. Rub the tilapia all over with the blackening seasoning. When the oil in the pan starts to lightly smoke, add the fish and cook undisturbed until the spice rub becomes dark and crusty, 3 to 4 minutes. Flip and cook until the fillets flake with gentle pressure from your finger, 1 to 2 minutes more.

3. Transfer the fish to four serving plates and immediately top each with a bit of the flavored butter.
.........................

Blackening Spice:

This is a basic blueprint for blackening spice. Tweak to your liking….too much heat, cut down on the cayenne. More smokey, try a bit of cumin. This makes plenty extra for more fish or even chicken.


2 tbls. paprika (smoked or sweet)
1 tbls. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. cayenne
1 1/2 tsp. black pepper
1 tsp. dried thyme or oregano leaves

Combine all ingredients in a sealable container. The mix will keep up to 6 months in your cupboard. Makes about 1/3 cup.