Tuesday, January 25, 2011

Blackened Tilapia with Spinach and Black-eyed Pea Sauté

Our friends Chris and Julia prepared this meal while we were staying with them last year in Mississippi. This recipe is for an easy Cajun-style blackening mix that makes quick work of a fish dinner.

Although the original was served with sides of sautéed spinach and black-eyed peas, I decided to toss them both in the pan with a few additions for a flavorful bed on which to lay the fish. I am all for saving on the clean up. Enjoy!

4 tilapia filets
1 tablespoon hot smoked paprika
1 tablespoon Italian seasoning blend
1 tablespoon extra-virgin olive oil + extra for the fish, if desired
¼ red onion, finely chopped
2 garlic cloves, finely chopped
Pinch of red pepper flakes
1 can of black-eyed peas, drained and rinsed
1 bag of fresh spinach
Sea salt, to taste

Preheat the oven to 450°F. Line a rimmed baking tray with parchment paper. Lay the filets on the tray. Brush a little oil on the fish for more flavor, if desired. Mix together the paprika and Italian seasoning. Sprinkle it liberally on both sides of each piece of fish. Place in the oven and cook for about 12 minutes or until the fish flakes easily when pulled with a fork.

In a large skillet, heat the tablespoon of oil over medium. Add the onions and garlic; sauté for about 2 minutes. Add the pepper flakes and the peas; allow a minute or two to heat through before piling the spinach on top. Gently turn the spinach into the mixture while it wilts. Serve the fish over the spinach and peas. Crack a few twists of sea salt over each serving.

Serves 4

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  1. Yea, she's talking and sharing and I love it!
    This recipe looks good.

  2. I have a huge backlog of recipes to post at the moment because I have nothing particularly clever or interesting to say about them...it's just food. :P