Louisiana-Style Tilapia Recipe

About this recipe

A zesty, peppery, and flaky white fish fillet coated in a robust Louisiana Blackening Rub (thyme, oregano, garlic, and cayenne). It is seared until the spices form a savory, dark crust that locks in the juices. Served alongside a "Holy Trinity" base—sautéed celery, bell peppers, and onions mixed into fluffy quinoa—for a nutritious take on a Southern classic.

Ingredients

• 1 kg Bell Peppers
• 1kg Lemon
• 250 ml Olive Oil
• 100 G Thyme(100 Gm)
• - Cayenne Pepper
• - Onion
• 1 Kg Garlic Powder
• 30 g Smoked Paprika Powder
• - Breaded Tilapia Fish Burger Patty-220Gm
• 300-400 G Celery(Per Bunch 300-400 Gms)

Instructions

1. 1. Pat the tilapia fillets completely dry. Press the spice rub firmly into both sides of the fish.
2. 2. In a pan, sauté the celery, pepper, and onion until soft. Fold them into your cooked quinoa.
3. 3. Heat a heavy skillet over medium-high heat with a small amount of fat. Once shimmering, add the fish. Sear for 3 minutes per side until the spices are dark (but not burnt) and the fish flakes easily.
4. 4. Squeeze fresh lemon juice over the fish immediately after removing from the heat. This "deglazes" the spices and adds a sharp, fresh finish.