Recipe: Luby's Blackened Tilapia Fillets

LUBY'S BLACKENED TILAPIA FILLETS

FOR THE BLACKENED SEASONING:
1/2 cup paprika
3 Tbsp. seasoned salt
4 tsp. garlic, granulated or powdered
4 tsp. onion, granulated or powdered
2 tsp. dried oregano leaves
2 tsp. dried thyme leaves
4 tsp. ground cayenne pepper
2 tsp. freshly ground black pepper

FOR THE FILLETS:
6 fish fillets, tilapia, redfish or catfish (6 to 8 oz. each)
1/2 cup (1 stick) butter or margarine, melted, warm
Chopped fresh parsley (for garnish)
Lemon wedges (for garnish)

TO PREPARE THE SEASONING:
In a small shallow bowl, combine paprika, seasoned salt, garlic, onion, oregano, thyme, cayenne and black pepper. Mix well.

TO PREPARE THE FILLETS:
Preheat a large skillet over medium-high heat. Make sure there is adequate ventilation in kitchen.

Dip fish into melted butter, then quickly into blackened seasoning mix, coating evenly. Place seasoned fillets in skillet. Cook about 4 minutes per side depending on thickness of fillets or until fish flakes when tested with a fork.

Garnish with parsley and lemon, and serve with a small bowl of melted butter on the side if desired.

Serves 6

TIPS:
This recipe can be served with tartar sauce, any cold salsa or relish as an accompaniment. The blackened seasoning mix turns very dark, almost black, when this fish is pan-fried in butter. Watch the heat carefully. - 'Luby's Recipes & Memories'