Tilapia with lemon and spices
This dish features tilapia seasoned with a blend of spices including paprika and garlic, complemented by fresh lemon juice. It's a quick and healthy option for weeknight dinners.
Cook time 6 min
Prep time 10 min
Ingredients:
2 tbsp paprika2 tsp onion powder
1.50 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper (spice)
20 oz tilapia
5 tsp olive oil
1 lemon
This tilapia recipe combines the bold flavors of paprika, garlic, and red pepper with the freshness of lemon to create a delightful and healthy meal. Quick and easy to prepare, this dish is perfect for a nutritious weeknight dinner.
Instructions:
In a small bowl, combine the paprika, onion powder, garlic powder, salt, black pepper, and red pepper. Mix well to create a uniform spice blend.
Pat the tilapia fillets dry with paper towels. Rub each fillet generously with the spice mix, making sure to coat both sides evenly.
Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and allow it to heat up until it starts to shimmer.
Place the seasoned tilapia fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is blackened on the outside and flakes easily with a fork. Be careful not to overcrowd the pan; cook in batches if necessary.
Transfer the cooked tilapia to a serving plate. Squeeze fresh lemon juice over the fillets for added flavor. Serve immediately with lemon wedges on the side.
Serve your tilapia with a side of your favorite vegetables or a light salad for a complete and satisfying meal. The tangy lemon and aromatic spices elevate the tilapia to a whole new level, making it a dish you'll want to cook again and again.
Tilapia with lemon and spices FAQ:
Tilapia is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). The outside should be blackened, and the flesh should be opaque.
Yes, you can use frozen tilapia. Make sure to thaw it completely in the refrigerator or under cold running water before seasoning and cooking.
You can substitute olive oil with other oils like avocado oil or canola oil, both of which have a high smoke point and will work well for pan-searing.
Store leftover tilapia in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
If you don't have paprika, you can substitute it with a mix of chili powder and a dash of cayenne pepper, or use a similar seasoning like smoked paprika for a different flavor profile.
Cooking Tips:
- Make sure the tilapia fillets are patted dry before seasoning for better spice adherence and a nice crust.
- Preheat the skillet thoroughly to ensure a good sear on the fish.
- Adjust the red pepper to your spice preference – you can add more if you like it spicier.
- Use fresh lemon juice for a more vibrant and fresh flavor.
- If you're using frozen tilapia, make sure it's fully thawed and patted dry to avoid excess moisture.
Nutrition Facts
4 ServingsCalories 160kcal
Protein 30g
Carbohydrates 5g
Fiber 2.13g
Sugar 1.07g
Fat 9g
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