Blackened Tilapia

This recipe is not too spicy, but very flavorful.  It's pleases everyone, every time and is simple to prepare.  Paired with small, boiled red potatoes (or fingerlings) and a green vegetable (green beans, broccoli, asparagus), it's elegant and quick.  We usually use Tilapia for this dish, but it was intended for Swordfish by chef Jacques Pepin.  Grouper would be another good alternative.  (Photo above, taken 3-7-09, shows tilapia with Potato & Bacon Gratin and green beans, which we served to guest We serve this dish to Curt and Jennifer Finfrock).

serves four

4 fillets of Swordfish (3/4-1" thick) or Tilapia (6-8 oz. each)
1tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoon ground cumin
1-1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon ground red pepper
4 tablespoons Canola oil

Trim away and discard the skin (if using Swordfish).  Mix the herbs and spices and spread on a plate or piece of waxed paper. Press fillets into the herb and spice mix, coating the fillets completely; bottom, top and edges, using 1/2 of the mix.

Heat the oil in a large non-stick skillet until hot.  Add the fish, seasoned side facing the oil.  Sprinkle with the remaining herb and spice mix.  Sauté for three minutes, turn and sauté three to four minutes.  Serve immediately on warm plates.