If you notice above, I like my recipes laid out from biggest measured ingredient to the smallest measured ingredients. And if you notice from the picture below, I like to use the tiny glass bowls for measuring out my ingredients. But then again, we Gemini's like to use tools of the trade and the proper tool for the proper job. Doing this will keep you from repeating an ingredient, especially one that looks similar. You can get these little glass bowls at the dollar store.
Mix all of the above ingredients together. See where it calls for white pepper? White pepper is actually an 'appearances' thing, especially where lighter food is concerned (or sauces). It may be more aesthically pleasing to the eyeball not to have black specs. White pepper is really the ground peppercorns that do not have the black shell on them. White pepper also has a milder taste. So you can see this recipe basically calls for 2 tsp. of pepper, 1 tsp. white and 1 tsp. black. The 1 tsp. of white pepper will balance out the harsher aspect of the 1 tsp. of black pepper. If you don't have white pepper, then just cut back to a 1/2 tsp. of black pepper to replace the 1 tsp. of white pepper. So that would mean 1-1/2 tsp. of black pepper.
Coat the fillets with the blackened spice mixture and then let the fillets just sit for about 30 minutes.
Add your preferred oil to a skillet and get the skillet nice and HOT! Cook the fillets for about 3 minutes on each side (until it flakes with a fork). Fish is always best flakey, dont'cha think?
Lay your Blackened Tilapia over a bed of rice or quinoa with a side of vegetables and you have a fancy-schmancy meal ready in the blink of an eye.
Squeeze a lemon wedge over the tilapia and then garnish with another lemon wedge and serve.
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