Winter Outdoor Cooking- Blackened Tilapia

I know this time of the year, most of you are just itching to get out and grill. I know I have been looking at my gas grill and thinking to myself  it’s time to crank you up baby, I have been neglecting you for too long! So I thought Blackened Tilapia would fit the bill for diving back into grilling on these chilly, but longer days. Easy to do with big flavorsome results, I went for it and the results did not disappoint. If you don’t have a burner on your grill, just put the black iron skillet on the grill grates and turn it up high. The most important thing to know about blackening foods is you have to do it outside because there is too much smoke otherwise. I like to make my own Blackening seasoning, I will give you the one from my book at the end of the post.

Any firm fish will work for blackening

Be generous with the Cajun seasoning

The secret is to get that skillet blazing hot!

Fish will start to turn white around the edges when ready to turn

Just be fearless when it comes to flipping them over..

Serve with Cole Slaw Drawn Butter and Rice

Blackened Fish

To print recipe, click here

Yields 4 servings

Ingredients:

4 firm fish fillets such as Tilapia or Catfish

2 Tablespoons Olive Oil

1-2 Tablespoons Cajun Seasoning

Drawn Melted Butter

Chef’s note- Fish should be no more than ¾ inch thick

Instructions:

Heat a large black iron skillet over high heat outside (A gas burner or gas grill will work) Heat at least 5-10 minutes. The pan cannot be too hot for this dish.

Meanwhile, paint the fish with olive oil with a brush and sprinkle Cajun seasoning generously on the fish. Melt butter in small ramekin and keep warm on the side.

Place the fish in the hot skillet, and cook uncovered over the same high heat. Cook aprox. 2-5 minutes depending on the thickness of the fish and how hot the skillet is.

Turn the fish over and char the other side. Let fish stand for 5 minutes covered before serving, drizzling each fillet with drawn butter.

Cajun Sensation Spice Blend:

Yields ½ cup

1 tablespoon Paprika

1 Teaspoon Kosher salt

1 Teaspoon Black Pepper

1 Teaspoon red or cayenne pepper

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon dried basil leaves

1 Teaspoon dried marjoram leaves

1 Teaspoon dried mustard

1 Teaspoon sugar (optional)

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