Cajun Tilapia with Tomato Artichoke sauce
I grew up eating fish more than I did chicken.Cheaper and healthier alternative to meat.Though,when you buy the fish in India,you buy them live and kicking and fishmongers cleans it out for you unless you want to do it yourself.Also the fish I grew up on were sweetwater fish,from river and ponds.
However ,tales of live and kicking fish are things of past for me.I buy frozen or thawed but they are all dead with expiration date slapped on them.Doesn’t that sound ironic?I miss Indian fish I had growing up,the freshness of it.But one thing I do not miss is the ‘bones’.Fish I buy here are cleaned,fillet for me,so I like that aspect.
I have a thing for fish though.I like very limited fish here.As in very limited.Relatively small,white,not stinky fishes.Tilapia,Trout,Catfish,Bass are the kinds that I eat.I keep away from bigger steak fish like Halibut,Swordfish etc.I also prefer control farm raised local fish over the ones caught in the wild ocean here though i would eat Indian river/pond fish anyday.I do not like battered and fried fish,neither does my husband.Blackened,grilled are the only ways we like it. Ok so this is how I prepared it.
|Cajun Tilapia with Tomato Artichoke sauce||
- 3 Tilapia Fillet (thawed)
- Cajun seasoning
- Lemon Pepper Seasoning
- Sauce(Recipe Below)
- Season the fish.
- In a hot pan,add a tablespoon of oil.Add the seasoned fish to it.Cook it for couple of minutes.Flip it and cook other side.
- Serve it with sauce.Enjoy.
- If fish is sticking to the pan,it means either you don’t have enough oil or you are trying to flip the fish too quickly.
- Fish curls up as it cooks and detaches itself easily from the pan.That is the time to flip it to other side.
- Fish does not take long time to thaw and cook.It is also very light and healthy alternative to meat.
- Cooking time depends on how thin or thick the fillet is.