Spicy Fish Seasoning

I’m trying to serve fish more frequently at our house, but it has been a very gradual process.  I’ve only shared two fish recipes EVER on this blog, if that’s any indication of how slow Project More Fish has been progressing.  The Picky Apple just started eating fish a few years ago (after our trip to Hawaii), and The Littlest Apple occasionally eats fish sticks.  When he feels like it, and he’s yet to try any fish I’ve prepared.

This technique is so simple and quick to throw together.  I made a big batch of the blackening seasoning, and that made it even quicker to prepare this fish the second time.  I cooked this recipe two weeks in a row, and I have a feeling it’ll be popping up on our menu again soon!  Delicious!

Spicy Fish Seasoning

from Kitchen Stewardship

Ingredients:

• 2 tablespoons garlic powder
• 2 tablespoons salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 ½  teaspoons cayenne pepper, or to taste (I like it hot)
• cornmeal (amount is up to you)
• 4 tilapia fillets (or another white, flaky fish)

In an empty spice jar or small bowl, make the blackening seasoning by combining all of the above dry spices. The mix stores great for as many fish dinners as you can cover.

Heat a heavy skillet (preferably cast iron) on high for a few minutes. (Picky Apple Note: I added 1-2 tablespoons of butter to the skillet).  Sprinkle some cornmeal on a plate with the seasoning on top and coat both sides of thin tilapia (or other mild fish) fillets with the mixture.  You may want to add a little water to the fish if the cornmeal isn’t sticking.  Sear fillets in hot skillet for about 2-3 minutes on each side (until they are blackened and cooked through).