As the weather gets better Tracy and I are grilling out more and more. Not long ago we picked up a tray of around 12 tilapia filets for a great price at Krogers. I brought them home, repackaged them up with two filets in a ziplock bag and threw them in the freezer. When we have been ready to thaw them later for dinner they thaw in less then 30 minutes in a water bath. Last night I just happened to be flipping through an issue of Cooking Light when I found this recipe for Blackened Cumin Cayenne Tilapia. I had planned on just throwing some Penzeys Lemon Pepper on the fish but reading through this recipe I knew I had the spices in the cabinet.
Take 2 teaspoons ground cumin, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground red cayenne pepper and 1/4 teaspoon freshly ground pepper and blend them all in a small bowl. That is the basic spice blend. The recipe went on to say to broil the fish but we were grilling instead. I think it is easier to grill fish on aluminum foil so I started by spraying some olive oil cooking spray on a large piece of foil. I sprinkled the spice pretty liberally on both sides of the fish. Once on the grill I cooked the fish on each side for about 4 minutes and added an extra 2-3 minutes just for good measure. I did not use all the spice mix but just put it in a jar for a later day.
The fish came out with a great spicy kick and probably the best grilled filets we have had. Tracy raved about the flavor. Granted I only cooked two filets but if there had been seconds on the fish I think we both would have eaten more. I also roasted up one of our old favorites - Brussell Sprouts with a little EVOO, garlic, salt and pepper. A whole wheat dinner roll was a good addition too. All in all this was probably a very healthy, low fat meal.
Comments