I’ve never been a huge fan of fish or shall I say, fish that tastes ‘fishy’. However, there are a few types of fish that I do enjoy, mainly white fishes like yellow fin tuna, cod, halibut, and tilapia. I’m sure there are others out there that I would enjoy, but just haven’t tried. Probably more out of fear than anything else.
I’ve actually had cuts of halibut that have stopped me in my tracks because the cuts weren’t completely clean or left some of the skin on, which left the fishy taste on my palate.
It’s just one of those things that I just don’t like. I’m sure I can’t be the only one. 😉
The recipe below is my favorite way to make tilapia. It’s super simple and super quick. All the ingredients for the spiced red rub are listed below, but they are listed here as well.
Here’s the recipe:
- 4 – Tilapia fillets
- 1 Tsp ground cumin
- 1 Tsp ground coriander
- 1 Tsp paprika
- 1 Tsp chili powder
- 1/2 Tsp kosher salt
- 1 Tsp fresh cracked black pepper
Mix all the seasonings together well.
Brush olive oil onto one side of each tilapia fillet. Rub the mixed spice onto the oil-coated side of the fillet.
Place the fillets, oil and spice side down, in a non-stick pan over medium heat. Carefully brush the naked side of each fillet, which should be facing up, with olive oil and gently rub the spice mixture onto the fillet.
Grill each side of the fillets for three or four minutes.
Notes: Before adding the fillets to the pan, you can also brush the pan with a little olive oil if you choose to ensure the fillets don’t stick to the pan.
Try using a tablespoon for each ingredient (1/2 Tbs. for the salt) and storing it in an airtight container for future use. The rub is not only great on fish, but other proteins like pork, chicken, steak, etc.