Bronzed Talapia
Submitted by jc44
Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
15 minBronzing is blackening’s cooler, more forgiving cousin. You get that same gorgeous crust and spice-forward flavor without setting off every smoke alarm in the house.
A custom seasoning mix of paprika, cumin, dry mustard, oregano, basil, and garlic powder coats each tilapia fillet, then a ripping-hot skillet does the rest in about 4 minutes per batch.
No butter, no oil pooling in the pan, just a quick hit of cooking spray and serious heat.
This is the kind of weeknight fish recipe that converts people who say they “don’t really cook fish."
Chef Tips
- Get the skillet properly hot before adding the fish. If the fillets don’t sizzle on contact, the pan isn’t ready.
- Cook in batches of two so you don’t crowd the pan and steam instead of sear.
- Wipe the skillet clean between batches to prevent burnt spice residue from turning bitter.
- Serve with a squeeze of lemon and steamed vegetables for a light, high-protein meal.
Ingredients
Directions
Combine the seasonings mix ingredients in a small bowl.
Sprinkle each side of each fillet evenly with ½ teaspoon of this mixture.
Preheat a 10-inch skillet over high heat to 400F, about 5 minutes.
Spray the top side of each fillet evenly with vegetable cooking spray.
Place the fillets, two at a time (sprayed side down), in the skillet, reduce the heat to medium, and cook 2 minutes.
Turn the fillets over and cook until done, about 2 minutes more.
Remove the cooked fillets, wipe the skillet clean, bring the heat back to 400F, and repeat the process with the remaining fillets.
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