1 teaspoon salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 six-ounce tilapia fillets
2 tablespoons canola or olive oil
In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-heat, and add canola or olive oil. Add fish and cook 3 minutes on each side, or until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve over rice.
COOKS NOTE: When blackening, make sure to use a heavy skillet (like cast iron) that can take the necessary high heat.
(Recipe from a friend in our church, Danielle)
This recipe is spicy but delicious!