Cajun Talapia offers a bit of spice for a bland winter’s day. Whether you are observing the “fish on Friday” rule, it’s a terrific, yet simple, evening meal.
Don here, talking about my Cajun Talapia recipe. Coming home one evening and wondering what to make for supper, I decided on fish. I found some frozen Tilapia filets and dropped them into lukewarm water to thaw. It’s much better to cook them this way instead of starting with frozen solid fish. (Tip for newbies: If you cook them frozen, the outside will be overdone and the center will be underdone, which is not the way most people like them. )
While the fish was thawing, I sipped Maker’s Mark Bourbon pondering how to season our fish. In the cabinet I found Old Bay Seasoning (always a good choice for seafood) and some Penzey’s Cajun Spice we received as a gift. Throwing caution to the wind, I mixed the two in equal portions and rubbed the mix on both sides of the fish. This turned out to be a delightfully spicy flavor without too much kick for my delicate stomach.
I used our Cuisinart Griddler and about 9-10 minutes later, the fish was perfect.
What You Need
For this recipe you will need measuring spoons and a griddle. We love our Cuisinart Griddler. But what you really want is some classy dinnerware and stemware, am I right?
Cajun Talapia Recipe
Spicy (but not too spicy) flaky whitefish
- 2 Tilapia filets (thawed first, if frozen)
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Penzey’s Cajun Spice
- Pam Spray (or another olive oil spray)
- Heat a griddle to about 300F degrees (medium, if using top of your stove)
Mix the spices until they are well blended.
- Rub the mixture on both sides of the Tilapia filets.
Let the fish rest while the griddle is warming up.
Spray the griddle with a little olive oil spray.
Once the griddle is hot, place the filets on the griddle close the lid and cook for about 10 minutes until the Tilapia flakes easily.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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