Chili Rubbed Tilapia

Lots of people don't care for fish, many are just afraid to cook it.  Unless you have to clean the fish, don't be afraid.  Fish is fairly simple to prepare and is perfect for times when you want something really good, healthy and quick to eat.

Growing up, we usually had fish one of two ways, fried or with a lemon butter sauce.  Then came Chef Paul Prudhomme and his blackening phenomenon.  I'm not particularly fond of digesting carbon so I shy away from "blackened" foods...just sayin'. 

The cooks of today are so creative and there is such a wide variety of seasonings and herbs available, so why not give fish a little love?

This is a loose rendition of one of Bobby Flay's recipes.  I'm not a huge fan a chili powder but in this instance, I became a fan.  In fact you'll see in the near future how brave I am getting with chili powder...go figure.

I made this last Friday night for dinner and I can pretty much guarantee you I will make it again this weekend.  A.J. was really disappointed when he wanted seconds and there was none.

Combine 3 tablespoons of chili powder, 1 teaspoon garlic powder and 1/2 teaspoon salt in a shallow plate. Dredge fillets in the spice mixture to coat. Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat.  Add the fish filets (approx. 1 lb. or 2 tilapia filets - alternately use any sturdy white fish)

Cook fish until just opaque, approximately 3 to 4 minutes per side.

Remove and plate.  Immediately top with approximately 3 tablespoons of freshly squeezed lemon juice.  Look at that color!  Serve and savor! 

Lagniappe - don't let the goodies left in the skillet go to waste.   Toss some fresh zucchini, par boiled asparagus or even green beans in the skillet.  Toss them around in the seasonings and heat them up and serve as a side.

Have a fun and safe weekend!!!