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By Sabina Novak<\/p>\n <\/span><\/b>How to prepare Blackened Tilapia Recipe? Tilapia is a delicate, white freshwater fish that is available fresh in fish markets or frozen in grocery <\/p>\n <\/span>BLACKENED TILAPIA RECIPE<\/p>\n <\/span><\/b>INGREDIENTS :<\/p>\n <\/span><\/b>MASHED POTATOES<\/p>\n Water to cover potatoes TILAPIA<\/p>\n 2 tablespoons homemade Blackening Seasoning or to taste <\/span>DIRECTIONS :<\/p>\n <\/span><\/b> \u00a0<\/span>Make the mashed potatoes:<\/span><\/b> Bring water to a boil in a medium saucepan. Add potatoes and salt and bring to a boil again. Reduce heat to medium, cover, and cook potatoes about 20 minutes on low heat, or until done. Drain potatoes, reserving \u00bc cup of the potato liquid. Mash This recipe makes 4 servings.<\/p>\n <\/span><\/span><\/p>\n
\nstores. To \u201cblacken\u201d food means to coat it with dry spices to add flavor and then fry or bake it. For best results, transfer the Blackening Seasoning to a shaker-type bottle (an empty spice bottle with a perforated plastic snap-on lid works quite nicely) so you can quickly and evenly coat the fillets with the seasonings. Make the creamy, rich mashed potatoes first and keep them hot while preparing the quick-cooking tilapia. Ingredients and directions:<\/span><\/span><\/p>\n
\n4 large russet potatoes, peeled and quartered
\n2 teaspoons salt
\n1 package (4 ounces) plain goat cheese, at room temperature
\nAdditional salt and freshly ground pepper to taste<\/p>\n
\n1\/4 cup unsalted butter or buttery spread, such as
\nEarth Balance
\n4 tilapia fillets (about 6 ounces each)
\n1\/4 cup fresh snipped chives
\n1 whole lemon, quartered, for garnish<\/p>\n
\npotatoes with a potato masher; adding enough of the reserved potato liquid to reach desired consistency. Add goat cheese and mash into the
\npotatoes until smooth. Add salt and pepper to taste. Cover the pan and let stand while preparing the fish.<\/span><\/span><\/p>\n
\n<\/span>Make the tilapia:<\/span><\/b> Prepare the blackening seasoning. Then, heat a cast-iron skillet over high heat for about 10 minutes. Melt the butter in the
\nskillet and then pour the butter on a plate. Pat the fillets dry with paper towels. Dip each fillet in the butter, coating both sides. Sprinkle 1 side of
\neach fillet with blackening seasoning. Place the fillet in the hot skillet, seasoned side down, and then sprinkle the top side with blackening
\nseasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook 2 more minutes until the underside looks charred. Reduce
\nheat to low and continue cooking 6 to 8 minutes, depending on the thickness of the fish or until the fish is just barely opaque when cut in the
\nthickest part.<\/span><\/span><\/p>\n
\nPlace a mound of mashed potatoes on each of 4 dinner plates. Place the fish on top of the mashed potatoes. Sprinkle with chives. Garnish with
\nlemon wedges. Serve immediately.<\/p>\n