I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.
To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.
Blackening Spice:
- 3 tbsp paprika
- 1 tsp himalayan sea salt
- 1 tbsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
For the Fish:
- 4 tilapia fillets
- 3 tbsp coconut oil
- lemon wedges
- Mix spices.
- Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
- Heat oil on med-high heat, heat until hot.
- Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
- Plate and squeeze with lemon juice.
Keep it Spicy! xx