Blackened Tilapia and Perfect Green Beans
December 4th 2014
Blackened Tilapia
This has to be the simplest fish dish ever. If you don't like spice, please don't make this.
4 Tilapia Fillets
Blackened seasoning
Canola Oil
2 TBSP butter spread with canola oil (I used Land of Lakes)
Directions:
1. Rinse and dry fish. Drizzle with canola oil and then sprinkle with blackened seasoning. There are a lot of blackened seasoning mixes out there so you can search for you favorite or look up how to make your own. I used one today that I brought back from New Orleans in May.
2. Heat your pan or skillet to medium high with the butter. Let it heat up for a good 5 minutes before you put the fish on.
3. Add the fish to the pan and do not move the fish. Cook for about 3 minutes per side depending on how thick your fish is. If you see the ends starting to turn white it is probably time to flip it.
Perfect Green Beans
2 large handfuls of fresh, trimmed green beans
1 TBSP butter (the same I used above)
1 TBSP canola oil
Slap Yo Momma Cajun Seasoning (You can use your own Cajun Seasoning that you find at the store. Just be mindful as some cajun seasonings are heavy in sodium. You are looking for anything under 100 mg)
Directions:
1. Heat the butter and canola oil in a large saute pan for 2 minutes or until melted.
2. Add the green beans and toss to coat.
3. Add about 1 tsp of seasoning and toss. You will be cooking them over medium heat for about 7-9 minutes, tossing often.
4. To serve, lay the green beans in a single layer on the bottom of the plate, lay the fish on top and then drizzle the extra pan drippings from the green beans on top for a little extra goodness!
Today's wine pairing is:
Undurraga
Chardonnay/Riesling blend (85/15)
Valle Central, Chile
2012, estate grown
On the nose you will get some apricots and pears and then it turns into the velvety. soft, creamy wine that is aged in french oak.
Enjoy
Julianne
Blackened Tilapia
This has to be the simplest fish dish ever. If you don't like spice, please don't make this.
4 Tilapia Fillets
Blackened seasoning
Canola Oil
2 TBSP butter spread with canola oil (I used Land of Lakes)
Directions:
1. Rinse and dry fish. Drizzle with canola oil and then sprinkle with blackened seasoning. There are a lot of blackened seasoning mixes out there so you can search for you favorite or look up how to make your own. I used one today that I brought back from New Orleans in May.
2. Heat your pan or skillet to medium high with the butter. Let it heat up for a good 5 minutes before you put the fish on.
3. Add the fish to the pan and do not move the fish. Cook for about 3 minutes per side depending on how thick your fish is. If you see the ends starting to turn white it is probably time to flip it.
Perfect Green Beans
2 large handfuls of fresh, trimmed green beans
1 TBSP butter (the same I used above)
1 TBSP canola oil
Slap Yo Momma Cajun Seasoning (You can use your own Cajun Seasoning that you find at the store. Just be mindful as some cajun seasonings are heavy in sodium. You are looking for anything under 100 mg)
Directions:
1. Heat the butter and canola oil in a large saute pan for 2 minutes or until melted.
2. Add the green beans and toss to coat.
3. Add about 1 tsp of seasoning and toss. You will be cooking them over medium heat for about 7-9 minutes, tossing often.
4. To serve, lay the green beans in a single layer on the bottom of the plate, lay the fish on top and then drizzle the extra pan drippings from the green beans on top for a little extra goodness!
Today's wine pairing is:
Undurraga
Chardonnay/Riesling blend (85/15)
Valle Central, Chile
2012, estate grown
On the nose you will get some apricots and pears and then it turns into the velvety. soft, creamy wine that is aged in french oak.
Enjoy
Julianne
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