Monday, March 12, 2012

Chili Rubbed Tilapia

Lenten season is upon us, and it wouldn't be right if we didn't include at least one of our fish recipes. This is a standby in our house. This time, we left it plain, but we also like to top it with a good mango salsa or pico de gallo.

Tilapia is a pretty mild fish, so you really need to add some flavor to it. The fillets are also pretty small, so we do two per person. This recipe will be for four fillets, or 2 servings. Adjust as needed.

Here's what you need:
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
4 tilapia fillets
1 Tbsp olive oil
Scallions to garnish

Here's what you do:
Heat a skillet over medium heat and add the olive oil to heat it up.

Prepare your garish by slicing scallions on the diagonal.

Combine the chili powder, cumin and paprika.

Pat the fish dry with paper towels.

Rub with the spice mixture.

Place in the pan.

Let that cook for just about 2 minutes, until you see the fish start to turn white.

Flip and let it cook on the other side for another couple of minutes.

We paired ours with a simple brown rice and salad.


1 comment:

  1. How right you are that tilapia needs flavor. It's kind of the "tofu" of the seafood world: Healthy, low cost, delicate but in need of added flavors to be good.

    Looking at your photos reminds me I need a new non-stick pan. Last time I tried something like this with tilapia it stuck to the pan. (Old pan, they don't stay non-stick forever.) Tilapia is so delicate, it needs a good non-stick pan like you have in order to pan fry it like this. (Yours will go bad when you've been married longer like we have. Matter of fact, you can count the number of years you've been married by the number of non-stick pans you've used up!)

    Served with brown rice and salad to make a really healthy meal. Thanks for the post!