Cajuntilapia Recipes

BAKED BLACKENED TILAPIA

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Line a sheet pan or baking sheet with foil. Spray the foil with PAM or add 2 tablespoons of olive oil and brush over the foil.
• This makes more blackened seasoning than you need. Store the extra for later sealed airtight.In a small bowl, combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon, and 3-4/10 at 1/4 teaspoon.
• Rinse and pat dry with paper towels 1 pound of tilapia.
• Brush the tilapia with olive oil.
• Cover the fillets with the spice mixture and rub it on both sides. You will only need about 1/4 to 1/3 of the spice mix you made. DO NOT USE ALL THE MIX.
• Place on the oiled pan and give the fish a light spray of PAM. Place in the preheated oven.
• Cook until nicely brown and flaky. This is 8-9 minutes for big fillets and a minute or two less for small to medium fillets. For safety, fish needs to be cooked to an internal temperature of 145°
• If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish, and 1/4 teaspoon onion powder. Mix well.

CAJUN TILAPIA

Steps:

• 1. Warm EVOO in skillet
• 2. Open filet package
• 3. Sprinkle with cajun seasoning
• 4. Cook 3 minutes on each side.
• 5. Serve on a bed of Dreamfields Linguinne Pasta seasoned with spritzes of spray margarine or EVOO and Mrs. Dash's garlic/herb seasoning. Add a veggie or salad and you are done....

CAJUN TILAPIA

Steps:

• In large skillet, medium heat, melt butter and saute garlic and green onion 5 minute.
• In mixing bowl, Coat tilapia in mixture of flour, cajun and creole seaonings.
• Place Tilapia in skillet and cook 5-7 min on each side, or until fish is white and flakey.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

CAJUN-SPICED TILAPIA

Steps:

• Place all herbs and spices in a bowl and mix well. Lightly coat the fish in the spice mixture.
• Add butter to frying pan and heat until sizzling. Add the fish fillets, and saute over moderate heat for 4 minutes on each side, or until browned and cooked.

LIGHTER CAJUN TILAPIA SANDWICH WITH BACON AND LIME MAYO

Steps:

• Make the spice blend: Mix all spices/herbs together until blended. Store in an airtight container and use on fish, poultry, pork, or beef. (Makes about 1/4 cup).
• In a small bowl, whisk together the mayonnaise, yogurt, lime juice, and cilantro. Cover and refrigerate until ready to assemble the sandwiches.
• Sprinkle both sides of each tilapia filet generously with the cajun spice blend, pressing gently to coat. Put the coated filets on a plate while you make the bacon.
• Heat a large fry pan over medium heat and cook bacon until crisp. Remove the bacon from the pan, transfer to a paper towel-lined plate, and leave 1 tablespoon of bacon grease to the hot pan to cook the fish.
• Add as many of the filets to the hot pan as can fit, and cook until the underside is crisp and browned, 3 minutes. Gently flip the filets and cook for 3 more minutes. Remove the filets to a clean plate. If any filets stand to be cooked, add a teaspoon of oil to the pan, swirl to coat, and cook for 3 minutes per side. You may consider lowering the heat to prevent burning.
• Assemble the sandwiches by laying the hamburger buns on a clean work surface and smearing 1 tablespoon cilantro-lime mayo on the (face-up) top sides of each. On the bottom halves, layer a leaf of romaine, slice or two of tomato, 1 tilapia filet, and 1 slice of bacon (folded in half or cut in half to cover more area). Top with the mayo-smeared halves and serve immediately.

BAKED CAJUN TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
• Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
• Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

CHAMPAGNE CAJUN TILAPIA

Steps:

• Combine the first five ingredients in a small bowl. Pour marinade into a large resealable plastic bag. Add tilapia; seal bag and turn to coat. Refrigerate for 15 minutes., Drain and discard marinade. Place fillets in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.