Receta de tilapia ennegrecida: pescado picante al estilo cajún y lleno de sabor

Ingredientes

• 2 tbsp Smoked Paprika
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Dried Thyme
• 1 tsp Cayenne Pepper
• 1 tsp Black Pepper
• 1 tsp Kosher Salt
• 4 Tilapia Fillets (6 ounces each)
• 4 tbsp Unsalted Butter, melted
• 2 tbsp High-Smoke-Point Oil (e.g., avocado or canola)
• Lemon Wedges, for serving

Preparación

1. 1

   In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, dried thyme, cayenne pepper, black pepper, and kosher salt until well combined.

2. 2

   Pour the melted butter into a shallow dish and spread the spice blend on a separate large plate.

3. 3

   Pat the tilapia fillets completely dry with paper towels. This is a crucial step for a crispy crust.

4. 4

   Dip each fillet first in the melted butter, coating it completely, then press it firmly into the spice blend on both sides.

5. 5

   Heat the oil in a large cast-iron skillet over medium-high heat until it shimmers and begins to smoke lightly.

6. 6

   Carefully place two fillets in the hot skillet. Cook for 3-4 minutes on the first side, until a dark crust forms. Do not overcrowd the pan.

7. 7

   Flip the fillets once and cook for another 2-3 minutes on the second side, until the fish is opaque and flakes easily with a fork.

8. 8

   Remove the fish from the skillet and repeat the process with the remaining two fillets.

9. 9

   Serve immediately with fresh lemon wedges.