Fish & Seafood, Savory

Blackened Tilapia with Crispy Okra

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When I saw fresh okra at the grocery store I knew I had to make this.  And what goes well with okra? Something “blackened” of course!!!  If you are not a fan of fish, you can rub the spices on the chicken and bake/grill chicken.  You could also pair this with baked chicken or fried chicken.  I personally love blackened fish, it reminds of my childhood, as does okra.  So, this meal is truly comfort food for me.

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Ingredients:

For the Okra:

2 cups chopped okra (medium-rounds)

3 Tbsp of cornmeal

3Tbsp of rice flour

1 tsp of salt

1tsp of chipotle chili (or any kind of chili powder)

1/2 tsp of cumin

5 Tbsp of oil

3 Tbsp of water

1 egg

For the blackened spice rub:

1tsp of each of the following

  • salt
  • black pepper
  • thyme
  • oregano
  • smoked paprika
  • garlic powder

For the fish:

1 Tbsp of oil

3-4 tilapia fillets

Method–For the Okra.

Preheat oven to 375F.  Chop okra and add to bowl.  MIx with cornmeal, rice flour, and spices.

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In a separate bowl, mix 3 Tbsp of oil, water, and 1 egg.  Beat thoroughly to mix and add the okra

Spread the mixture on a baking sheet or a cast-iron skillet and drizzle with the remaining 2 Tbsp of oil.

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Bake for 30-40 minutes, stirring the mixture every 10 minutes.

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Method–For the Tilapia.

Mix the blackening spices with 1 Tbsp oil to create a paste.

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Pat dry the fish fillets and massage the spice paste on to the fillet.

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Arrange fish on a lined baking sheet, if you are using aluminum foil, you lightly spray the foil to prevent the fish from sticking.

Bake the fish for 20 minutes till flakey,

Serve with fish with okra and corn and enjoy!

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Dinner, Fish & Seafood, Lent

Cornmeal-crusted Catfish with Cajun-style Orzo

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One of my fondest memories from growing up in Texas was eating fried catfish.  Of course catfish also made the rotation in regular fish curries – a staple for Bengalis.  more recently, I had cornmeal crusted catfish at Husk, an amazing southern restaurant in Charleston, South Carolina.  So, when I saw catfish in the market in New England, I just had to recreate some of these food memories.  Hope you like it !

Ingredients for fish:

2/3 cups cornmeal

1/3 cup flour

½ tsp of Paprika

1 cup of milk

1 Tbsp of hot sauce

3 large catfish filets

Salt and pepper to taste

Olive for drizzling

Method:

Preheat oven to 425F

Mix milk, hot sauce, salt and pepper in large dish.

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Marinade fish filets in the milk mixture for 15-20 minutes.

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In another plate/shallow dish, mix cornmeal, flour, paprika, more salt and pepper.

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Shake off excess milk from the fish and coat them in the cornmeal mixture.

Line a baking sheet with foil, spray with oil and arrange the filets.  Drizzle olive oil on the fish.

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Bake for 15 mins and broil on high for another 5 mins.

Let the fillets rest for a minute or so before serving.

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Ingredients for Cajun-style Orzo:

1 medium sized zucchini, diced.

1 small tomato, de-seeded and diced

1 medium yellow pepper, diced

½ white onion, diced

1 cup orzo, cooked according to package directions

1 Tbsp olive oil

1 tsp of garlic

2 tsp of Cajun spices (you can change this to Italian seasoning—depending on the rest of your meal).

A pinch of dried oregano

1 & 1/4  cup water.

Salt and pepper to taste

Method:

Heat oil (high heat) in a pan and sauté zucchini till golden (tip: don’t salt the zucchini, it won’t brown).  Once it is browned, add a pinch of salt and set aside.

Reduce temperature to medium high and In the same pan, sauté the remaining vegetables with garlic, salt and pepper.  Once the vegetables soften, add ¼ cup water, cover and simmer till the vegetables become saucy.

Add the cooked orzo, remaining 1 cup water, and oregano.  Cover and simmer, stirring ever so often to prevent the pasta from sticking.  The pasta is cooked, and it will get over cooked, but that gives it a creamy consistency, almost like a risotto. Taste and adjust salt and pepper accordingly. You can serve immediately or stop the cooking process while there is still a little bit of liquid left in the pan.  Reheat right before serving.  I would not wait for more than two hours between pre-cook and serving.

Add the sautéed zucchini mixed with the orzo, or you can have it on the side.

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