I was reading another blogger’s recipe for Cranberry Tilapia Quinoa last week and in the course of our shared back-and-forth comments about how to tackle what she described as a “blandness,” I suggested that she try blackening her tilapia to give it more zip … and I said that I had a recipe I’d be happy to share to provide assistance. That bit of kismet plus the arrival of my CSA share this week provided much of the inspiration for what followed.
But first, blackening spices. Don’t be afraid that they’re going to be too hot … or even too complicated to prepare. Here’s a simple dry-rub of spices that are perfect for blackening your favourite fish. They keep well and are very versatile and can be used as rubs for a variety of preparations (e.g. a dry-rub on ribs before cooking) or even, my favourite, as a sprinkling on my fried-eggs in the morning … (see my Fried-Egg Sandwich with Curried Cream-Spread). For this reason, the recipe will produce a nice quantity for use.
This is perfect on Blackened Tilapia/Salmon (recipe coming soon).
Prep time: 10 minutes
Cook time: N/A
Total time: 10 minutes
Servings: Enough for multiple meals — store extra in sealed container in a cool, dark place
- 4 teaspoons paprika
- 1 teaspoon ground dried oregano
- ½ teaspoon of basil
- 1 teaspoon ground dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon finely ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon of onion powder
- 2 teaspoons of sea salt
Mix together in mortar and pestel – grind to even sprinkling, making sure salt and herbs and ground fine enough to sprinkle. Store in an air-tight container.
→ Note: If you don’t want as much ‘extra’ spice, simply reduce the ingredients by half.