Our client Anne M recommended these and they are delicious AND easy. The original recipe came from Cooking Light’s March 2011 issue. As advertised, when you add the optional sauce, they taste like something right off the food truck! Gluten free too. Optional Jalapeno saucePuree together: 1/4 cup plain Greek Yogurt (or reduced fat Sour Cream) 2 Tablespoons chopped fresh Cilantro 2 Tablespoons fresh Lime Juice 1 Jalapeno Pepper, seeded and coarsely choppedThen add but do not blend:
Jalapeno-Onion Sauce
1 cup thinly sliced White Onion Blackening SpiceMix together: 1 1/2 teaspoons Paprika 1 1/2 teaspoons Brown Sugar 1 teaspoon dry Oregano 3/4 teaspoon Garlic Powder 1/2 teaspoon Salt 1/2 teaspoon ground Cumin 1/4 teaspoon ground Red Pepper (cayenne or chipotle) (I used 1/8 teaspoon so I wouldn’t freak out the kids)Note: You could make double or triple and store the extra in a shaker to make this recipe faster Blacken that Fish!
Spices
Sprinkle the Blackening Spice to evenly coat: 1 lb to 1 1/2lbs of Tilapia (defrosted and patted dry with a paper towel)Next, Heat 1 Tablespoon canola oil on medium -high heat in a frying pan. Cook the fish for about 3 minutes per side. Fish should flake when done. Serve immediately with:Preheated Corn TortillasLime WedgesAvocado (thinly sliced)Jalepeno sauce (optional)