Stir together sour cream, cilantro paste, and fresh lime juice. Cover and refrigerate until ready to serve.
Whip up an easy and delicious cilantro cream to serve with crispy yet flaky blackened tilapia filets.
Servings and Ingredients
|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
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.
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.