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- Cajun Creole
- Southern US
When it comes to fish, there are few dishes as popular as blackened tilapia. This flavorful dish has its roots in Cajun cuisine, and has become a staple in both restaurants and home kitchens alike. While the exact origins of blackened tilapia are up for debate, there is no doubt that this dish is a delicious way to enjoy fresh fish.
The most common story of how blackened tilapia came to be is that it was created by Chef Paul Prudhomme in the 1970s. Prudhomme, who was born and raised in Louisiana, is credited with popularizing Cajun cuisine outside of the state. He is said to have created blackened tilapia while working at K-Paul’s Louisiana Kitchen, a restaurant he opened in New Orleans in 1979.
The dish quickly gained popularity, thanks in part to its simple ingredients and bold flavor. Blackened tilapia is made by coating a fillet of tilapia in a mixture of spices, then cooking it in a hot skillet until the fish is blackened on the outside but still moist and flaky on the inside.
To make blackened tilapia, start by using fresh tilapia fillets that have been patted dry with a paper towel. Then, mix together your seasoning mix, which can include paprika, garlic and onion powder, dried oregano, thyme, and cayenne pepper. Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, sprinkle the seasoning mix on both sides of the tilapia, coating it completely. Carefully place the fillets in the skillet and cook for about 4 minutes per side, or until the outside is blackened and the fish flakes easily with a fork. Serve with lemon wedges and your favorite sides for a delicious meal!
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|white wine vinegar|
|dark brown sugar|