Blackened Tilapia
You can never have too many main course recipes, so give Blackened Tilapian a try. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 693 calories, 97g of protein, and 25g of fat. A mixture of cayenne pepper, celery seed, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.
Instructions
Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.Over high heat, add oil to skillet, and heat until hot.Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
Pour pan juices over them and squeeze lemon juice all over.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Tilapian on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris