By Sabina Novak

How to prepare Blackened Tilapia Recipe? Tilapia is a delicate, white
freshwater fish that is available fresh in fish markets or frozen in grocery
stores. To “blacken” food means to coat it with dry spices to add flavor
and then fry or bake it. For best results, transfer the Blackening
Seasoning to a shaker-type bottle (an empty spice bottle with a
perforated plastic snap-on lid works quite nicely) so you can quickly and
evenly coat the fillets with the seasonings. Make the creamy, rich mashed
potatoes first and keep them hot while preparing the quick-cooking
tilapia. Ingredients and directions:

BLACKENED TILAPIA RECIPE

INGREDIENTS :

MASHED POTATOES

  Water to cover potatoes
  4 large russet potatoes, peeled and quartered
  2 teaspoons salt
  1 package (4 ounces) plain goat cheese, at room temperature
  Additional salt and freshly ground pepper to taste

TILAPIA

  2 tablespoons homemade Blackening Seasoning or to taste
  1/4 cup unsalted butter or buttery spread, such as
  Earth Balance
  4 tilapia fillets (about 6 ounces each)
  1/4 cup fresh snipped chives
  1 whole lemon, quartered, for garnish

DIRECTIONS :

  Make the mashed potatoes: Bring water to a boil in a medium
saucepan. Add potatoes and salt and bring to a boil again. Reduce heat
to medium, cover, and cook potatoes about 20 minutes on low heat, or
until done. Drain potatoes, reserving ¼ cup of the potato liquid. Mash
potatoes with a potato masher; adding enough of the reserved potato
liquid to reach desired consistency. Add goat cheese and mash into the
potatoes until smooth. Add salt and pepper to taste. Cover the pan and
let stand while preparing the fish.
  
Make the tilapia: Prepare the blackening seasoning. Then, heat a
cast-iron skillet over high heat for about 10 minutes. Melt the butter in the
skillet and then pour the butter on a plate. Pat the fillets dry with paper
towels. Dip each fillet in the butter, coating both sides. Sprinkle 1 side of
each fillet with blackening seasoning. Place the fillet in the hot skillet,
seasoned side down, and then sprinkle the top side with blackening
seasoning. Cook about 2 minutes or until the underside looks charred.
Turn and cook 2 more minutes until the underside looks charred. Reduce
heat to low and continue cooking 6 to 8 minutes, depending on the
thickness of the fish or until the fish is just barely opaque when cut in the
thickest part.
  Place a mound of mashed potatoes on each of 4 dinner plates. Place
the fish on top of the mashed potatoes. Sprinkle with chives. Garnish with
lemon wedges. Serve immediately.

This recipe makes 4 servings.

Follow this direction carefully. Hope you enjoy this special seafood recipe
and Bon Apetit.
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