Tilapia

From: KLHquilts

On Jul 12, 2008

Quick, easy, flavorful — this was just the recipe I was looking for. I needed to do something with some frozen tilapia fillets, and needed to do it fast. Next time I think I'll skip the cayenne and cut back a bit on the chili powder — I used Penzey's ancho chili powder, and the flavor was just a tad — just a bit — overpowering. Loved this — thanks!

From: Chef h&h

On Jun 30, 2008

Amazing! I used Mexican chili flakes instead of powder and I reduced the amount of cayenne pepper. Once I finished pressing the spices I discarded the rest of the melted butter/lemon marinade and let the fish stand for about 1 hour in the fridge cover with saran wrap. This recipe is fantastic my DH loved it and he is in not a tilapia fan. Thank you very much for posting.

From: Ronamay

On May 8, 2003

This is very similar to the spices I use when blackening fish, without all the fuss, mess and smoke in the kitchen! We like spicy, and this was. I made the recipe as written, and it turned out very good. I think next time though,I will drizzle a little of the melted butter/lemon over the fillets before cooking, as the thinner parts of the fish came out just a tad dry. Very good none the less. It was quick an easy. I served it with a spicy rice and beans dish and sauteed zucchini, onions and tomatoes. Next time I'll make some cornbread too!Thanks!

From: Jon Edwards

On Dec 15, 2002

Very good recipe, and very tasty. The tilapia itself is a softer fish, so if it's baked just long enough, the batter gives it a slight crust. I don't mind spicy foods at all, but thought it was going to be too spicy for my wife as written. However, I went ahead and made it to recipe anyway, and it turned out fine.