Blakened Tilapia With White Wine And Lemon Recipe

How to make it

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• Directions
• First, I recommend a pan that is NOT non-stick, I use a copper/stainless steel frying pan. Also, if you're using a small frying pan have a place ready to keep fish warm ready to go. A metal spatula is a must.
• Spray pan with olive oil and generously sprinkle blackened seasoning on bottom of pan where fish will be placed, along with a dash of seasoning salt. Place completely defrosted tilapia fillets with thick side toward middle of the pan, sprinkle with lemon pepper seasoning and fry over low heat until almost cooked through (fish is a little pink and translucent on top, but opaque through most of the fillet). Using a metal spatula, scrape all seasonings and fried-on bits along with fillet and flip over. You won't be able to adjust the fish once it hits the pan again, so aim well. Cook approximately 3 more minutes on low-medium heat. Add enough wine to have a bit left over after burning off the alcohol (experiment, a little more or less is okay), poured over top of fish, and step back as the alcohol burns off. Cook until fish flakes easily with fork, add 1/4 of a lemon's juice per 2 fillets, and reserve liquid from pan along with any bits or pieces left. Repeat with remaining fillets, rinsing pan if necessary.
• Mix reserved wine sauce with brown rice or cous cous along with a bit of blackened seasoning and salt to taste. This would also be good over some new potatoes. Serve with your favorite veggie and enjoy!
• 1 serving is 2 3-4 oz fillets and enough sauce to cover approx. 1 cup of prepared rice.
• Number of Servings: 4