Blackened Tilapia and Salad with Honey Balsamic Vinaigrette

My friend Stef and I arranged to have a pedicure a while back and we planned on having lunch beforehand and I of course offered to make us some lunch. I wanted to use stuff I had on hand because I didn’t feel like making another trip to the grocery store. I checked out the fridge and saw all the veggies and defrosted fish that needed to be used up asap.

I was inspired to do the blackened tilapia, because during my spring break in Florida, all I ate when we went out were fish sandwiches made with blackened fish. It was delicious, but I always feel guilty blowing $13 bucks on something I can easily make at home that tastes better, is healthier (no white bread or French fries at my house!), and much cheaper. And it’s getting hot in Wilmington and people are starting to go to the beach, so light and healthy is the theme of this meal.

I made this a second time because I decided it was blog-worthy and so I could accurately measure the spices and ingredients I was using. This is again very simple and quick (I don’t usually like time consuming things unless it’s the weekend or I’m celebrating something real special).

I just threw together this salad with the ingredients I had on hand and it has spinach, strawberries, chopped broccoli florets, and walnuts. Since I have gotten my immersion blender (my favorite appliance), I make salad dressings all the time. If you do not own an immersion blender, just use your blender. I almost cannot stand the store bought dressings anymore, the consistency is different and the flavor is almost too acidic (citric acid maybe?). It takes 45 seconds to throw the ingredients into a cup and blend into a salad dressing. This will even keep in the fridge really well. My favorite one so far is my honey balsamic vinaigrette.

Honey Balsamic Vinaigrette:
-clove of garlic
-tablespoon of spicy brown mustard
-1-2 teaspoons of honey
-¼ cup of balsamic vinaigrette
-3-5 tablespoons of extra virgin olive oil

First, only put the first four ingredients into the cup or blender. Blend well to make sure the garlic is fine. Slowly, drizzle in the olive oil until it is the consistency you like.
I often buy tilapia from the frozen section in Costco, because the price is right. I keep the tilapia in the freezer and when I know I will be cooking with fish, I will just defrost a couple filets the night before. For people leery of cooking with fish, it is much easier than cooking a steak in my opinion, and much quicker than cooking chicken. Tilapia is ready when it flakes when you stick a fork in it and often takes no more than a few minutes if cooking in a saucepan.

Blackened Tilapia (makes 4 filets)

-3 tablespoons smoked paprika (this is different than regular paprika)
-1 teaspoon salt
-1 tablespoon onion powder
-1 teaspoon ground black pepper
-1 teaspoon cayenne pepper
-1/2 teaspoon garlic powder
-4 filets of tilapia
-Lemon

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving plates. And again test the middle with a fork, if there is some resistance or does not flake then just cook for another minute or so!