Thursday, April 30, 2009

Blackened Tilapia w/ Meuniere Sauce

Before going to New Orleans I thought for sure that Paris was the food mecca for a foodie-I was wrong. It is New Orleans hands down, without a doubt. This is my small tribute to the crescent city.

3 Tbsp paprika
1 tsp oregano
1/2 tsp ground black pepper
1 Tbsp kosher salt
1 tsp cayenne
1 tsp thyme
1 Tbsp onion powder
3 Tbsp melted butter
4-5 oz tilapia fillets
3 tbsp canola oil
1 cup lemon juice
1 Tbsp worcestershire sauce
1/2 cup of stock
2 cup chilled butter chopped in small pieces
1 Tbsp fresh parsley
fresh ground black pepper

Combine first seven ingredients in a small bowl, Dip fillets in melted butter and sprinkle with the blackening seasoning. Heat a heavy bottom pan over medium high heat, add oil. Gently place fish in the pan and saute for 4 minutes per side or when the fish begins to flake easily with a fork. Add more oil if necessary. If there is large amount of oil left in the pan discard most of it. Return pan to stove on medium heat add lemon juice and scrap brown bits on the bottom of the pan with a wooden spoon. Add Worcestershire and stock and reduce to low. Start adding butter one piece at time whisking to incorporate with sauce. Remove from heat add parsley and pepper and serve with fish


  1. Thanks for the recipe, Keith. I've always scared to make anything "blackened" because I don't want to be that person who crosses the fine line between blackened and burnt. :) But the recipe looks manageable and the fish looks delicious. Love Tilapia.

  2. Thanx you for compliment, For me it was trail and error. Sometimes it would be burnt and sometimes it would be good. What you put in the mix and and the pan seem to be the biggest factors.