July 23, 2012
Have you ever blackened a fish with seasonings and spices? Bronzing a fish is the same thing, but with different flavors. Think of it as blackened's cousin. This rendition is a little spicier than other bronzing methods, so if you don't want it so hot, add less cayenne pepper ... we like it very spicy at my house. I served the fish over quinoa with a side of vegetables. Pretty healthy, right?
- 1 lb. tilapia
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 tablespoons olive oil
1) Rinse fish under cold water and pat dry. Heat large non-stick skillet over high heat and add oil.
2) Mix cayenne pepper, garlic powder, oregano and thyme together. Spoon half of spice mixture onto one side of the fish, pressing it into the flesh.
3) When the oil is super hot, place fish seasoned side down into the skillet. Sprinkle the rest of the mixture on the other side.
4) Cool the first side of the tilapia for 3 to 4 minutes.
5) Flip the fish and cook second side 3 to 4 minutes or until cooked through. The fish is ready when a knife inserted into the flesh shows opaque rather than translucent meat.