I’ve been using Chef Paul Prudhomme’s Blackened Redfish seasoning on my fish for years. You can find it at most grocery stores, but if not, you can always order it from Amazon by clicking on this link (Note: This is an affiliate link. See lower right side-bar for details on what that means to you).
One of my current favorite recipes is baked blackened tilapia. I enjoy tilapia because of its mild, non-fishy flavor. Fish is a great source of protein, and is very desirable because it’s lower in fat than beef, pork, and even chicken.
You can use any seasonings when making tilapia, but I encourage you to give the blackened redfish a try. It’s very tasty!
- Pure olive oil (often called grilling olive oil – withstands higher temperatures)
- Chef Paul Prudhomme’s Blackened Redfish Magic
To aid in cleanup, I line a cookie sheet (with shallow sides) with non-stick aluminum foil, and lay the tilapia on the foil. I pour a little olive oil in a small bowl, and using my fingers, rub a tiny bit of olive oil on both sides of the tilapia. Next I sprinkle the blackened redfish seasoning on both sides, making sure I rub it in well.
I bake the tilapia into a preheated 375° oven for approximately twelve minutes on each side. Tilapia is done when it turns white and flakes away easily with a fork. Caution: Over-baking will result in dry fish.
In case you want to hang onto this simple, yet delicious recipe, I’ve made a recipe card for you to print out and file with your other favorite recipes. Enjoy!
- 1-tablespoon pure olive oil (often called grilling olive oil – withstands higher temperatures)
- 2-tablespoons Chef Paul Prudhomme's Blackened Redfish Magic
- 4 Tilapia filets
- Lay tilapia on the baking sheet.
- Pour olive oil (about a tablespoon) in a small bowl.
- Dip fingers in olive oil and rub on both sides of tilapia.
- Sprinkle blackened redfish seasoning on both side of tilapia and rub in.
- Bake in a pre-heated 375° oven for 12 minutes on each side.
- Do you like fish?
- If so, what’s your favorite fish?
- How often do you eat fish?
Happy Running! ~ Deb