Blackened Tilapia

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Ok, so on to this week's recipe . . . Love, love this stuff - and SO easy and quick, and PERFECT for humid summer weather! I keep a bunch of fresh cilantro in a plastic cup of water in the fridge door for occasions such as this, and love whipping up a tasteful, healthy meal that's not too "heavy"! Serve alongside a tossed salad or right on top, skipping the salad dressing.

Serves 4
Start-to-finish: 15 minutes or less

Blackened Tilapia:
4 frozen tilapia fillets, thawed
1 T. blackened seasoning (our favorite is Paul Prudhomme's Blackened Redfish Magic)
1 T. olive oil or 1/4 stick butter

Homemade "Salsa":
3 roma tomatoes, chopped
1/4 to 1/3 c. fresh cilantro, chopped (small handful)
1/2 a small onion, chopped
lemon juice

Heat oil or melt butter in a nonstick skillet over medium until hot. After fish has thawed, sprinkle half the seasoning over the fillets and place, seasoning side down, in the skillet. Sprinkle the rest of the seasoning on the top. Cook on one side until a brown crust has formed, then flip and cook on the other side until it crusts over.

NOTE: This part takes patience! I have to *make* myself leave them alone and not check for crust for at least 4-5 minutes. If you turn them too soon or check too often, the fillets will break into pieces or the beginnings of the crust will be disturbed and fall off - not good!

While the fish is cooking, mix the tomatoes, cilantro, onion and a squeeze or two of lemon juice in a bowl to make the salsa.

After fish has cooked, serve with the salsa spooned over the top. It's amazing how the fresh cilantro and lemon cut through the rich, smoky flavor of the blackened fish - truly a delight!

* If you're feeling adventurous, make a fruit salsa of tomato, mango, pineapple, and cilantro with just a *tad* of onion; or if you're really in a hurry, a "tropical" fruit cup, drained, with or without fresh herbs stirred in.