Costa Rican Blackened Tilapia

Recipe

Main Dish
Costa Rican Blackened Tilapia

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Recipe Data

2
Servings
10min
Prep
20min
Total

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    Description

    Whip up an easy and delicious cilantro cream to serve with crispy yet flaky blackened tilapia filets.

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    ¼ c. Hy-Vee sour cream
    2 tsp. refrigerated cilantro paste
    ½ tsp. fresh lime juice
    2 tbsp. plus 1 tsp. Hy-Vee canola oil, divided
    2 tbsp. salt-free blackened spice seasoning
    1 tsp. ground coriander
    ½ tsp. Hy-Vee granulated white sugar
    ½ tsp. fine sea salt
    Lemon wedges, for serving

    Things To Grab

    • 2 small bowls
    • Paper towels
    • 10-inch cast iron skillet
    • Meat thermometer

    Directions

    1. Stir together sour cream, cilantro paste, and fresh lime juice. Cover and refrigerate until ready to serve. 

    2. Pat tilapia dry with paper towels. Brush with 2 tablespoons canola oil. Combine blackened spice seasoning, coriander, sugar, and sea salt. Sprinkle both sides of fillets with seasoning mixture; lightly pat to adhere. 

    3. Add 1 teaspoon canola oil to a 10-inch cast iron skillet; swirl oil around to coat bottom of skillet. Heat over medium-high heat. Place fish fillets in skillet. Cook for 4 to 6 minutes or until brown and fish flakes easily with a fork (145 degrees). Serve with cilantro cream and lemon wedges, if desired.