Blackened Tilapia with Cabbage Slaw and Lime
Equipment
- Large skillet
- Mixing bowl
- Small bowl
Ingredients
- 4 tilapia fillets (about 6 oz each)
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Lime wedges for serving
Instructions
- Stir together the paprika, garlic powder, cayenne, salt, and black pepper in a small bowl.
- Pat the tilapia fillets dry and brush them lightly with 1 tablespoon of olive oil.
- Sprinkle the spice mix evenly over both sides of each fillet.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Place the fillets in the skillet and cook for 3 to 4 minutes per side until the spices form a dark crust and the fish flakes easily.
- While the fish cooks, combine the shredded cabbage, cilantro, lime juice, and a pinch of salt in a large bowl. Toss well to coat.
- Serve each fillet topped with a portion of the cabbage slaw and a lime wedge on the side.
Notes
For the best crust, make sure the skillet is hot before adding the fish and avoid moving the fillets until they release naturally. The slaw can be mixed an hour ahead and kept in the fridge to let the flavors blend. If you prefer less heat, reduce the cayenne to a pinch.
Course: Main Course
Cuisine: Cajun
Equipment: Large skillet, Mixing bowl, Small bowl
Cuisine: Cajun
Equipment: Large skillet, Mixing bowl, Small bowl