I’m at it again with the tilapia. I bought a large bag of it, and it’s been a great value! I’ve been trying to have fish twice a week, and this has lasted almost three weeks! I will certainly be buying more tilapia, so it’s very important I get a bank of good recipes. Up today? Blackened tilapia. For this recipe, you will need:
- Cayenne pepper
- Onion powder
- Garlic powder
The rub packed quite the punch, but it was, sadly, once again on top of the fish and not intermingling with the fish. That seems to be a theme with my tilapia recipes. However, just because the flavor sat on top, doesn’t mean that it was a bust. Because the rub is on both sides of the fish, I never got a mouthful that didn’t have the flavor of the rub, so it wasn’t flavorless. I’m wondering if I could have modified this recipe by making a marinate with the rub that the fish sat in or 30 or so minutes prior to putting the spice mixture on before placing it in the oven. That might help the flavor penetrate more. This is something I’ll have to try, because I do plan on making this one again.