Blackened Tilapia with Secret Hobo Spices Recipe - Allrecipes.com
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Hmm. None of these ingredients are on sale today.
Garlic: Fresh Vs. Powdered
1/2 teaspoon celery seed
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices. Kitchen-Friendly View
I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted sup butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed sup onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly! — Derec See full review » sup
Make sure you salt to taste. I added the full amount and it was horribly salty. My husband and I agreed it was a great recipe minus the saltiness — Melanie 'Wilken' Epp See full review »
Hmmm... and why were you picking the pockets of a sleeping sup hobo? That's sinking a little low, don'tcha think? sup If you roll him again, tell him we enjoyed his recipe. Didn't use the bread as I'm gluten intolerant, but the fish was very good. — sup LML See full review »
You can actually buy blackening seasons (Prudhomme, sp?) is what we use...and we follow the directions on the bottle...We serve on a Keiser roll with the seasoned mayo (1/2 c sour cream, 1/2 c Mayo, 1 TBS chopped fresh cilantro, 1 tsp, fresh lemon juice, 1/2 tsp blackening season) which is something we just experimented with, and lettuce...of course the kids think it's best w/ fries and cole slaw...but sup I concede...I like the Tilapia on a nice bed of greens!!! :) — Walela See full review »
I really liked this recipe. It was super easy & a quick fix for a mid-week meal. And just as an FYI... Emril's Essence has many of the same spices listed here~ using that saves alot of time & money. It was a little bit salty - but still delicious. I served mine with a black bean salad. Thanks Hobo, for your secret spices! — a_cook See full review »
This was delicious and very easy to make. We added a little bit of lemon onto the fish while it was cooking and served it over a bed of rice with steamed broccoli. the fish is spicy, but it's not too spicy with the rice to go with it. I did decrease the paprica by 1/3, per recommendations of other reviews and it was perfect. It is a little salty, still, sup so you may want to adjust the salt a bit. — carebear See full review »
This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper sup many times and always used butter sup inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because sup of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe. — Paul Schultz See full review »
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* Percent Daily Values are based on a 2,000 calorie diet. See More
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount sup Per Serving Calories: 245 Calories from Fat: 61 % Daily Value * Total Fat 6.8g 10 % Saturated sup Fat 1.2g 6 % Cholesterol 42mg 14 % Sodium 1688mg 68 % ** Potassium 705mg 20 % Total Carbohydrates 21.5g 7 % Dietary Fiber 4.6g 19 % Protein 26.8g 54 % ** Sugars 2.3g ** Vitamin A 61 % ** Vitamin C 46 % ** Calcium 16 % ** Iron 36 % ** Thiamin 20 % ** Niacin 55 % ** Vitamin B6 48 % ** Magnesium 22 % ** Folate 26 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If
0) {$('#arbi_tb').attr('src','//s3.amazonaws.com/bi.tracking/spacer.gif?pn='+encodeURI(document.domain.toLowerCase() + window.location.pathname.toLowerCase())+'&t='+(new Date().getTime()));}},10);" />
16 Photos
Hmm. None of these ingredients are on sale today.
Garlic: Fresh Vs. Powdered
1/2 teaspoon celery seed
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices. Kitchen-Friendly View
I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted sup butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed sup onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly! — Derec See full review » sup
Make sure you salt to taste. I added the full amount and it was horribly salty. My husband and I agreed it was a great recipe minus the saltiness — Melanie 'Wilken' Epp See full review »
Hmmm... and why were you picking the pockets of a sleeping sup hobo? That's sinking a little low, don'tcha think? sup If you roll him again, tell him we enjoyed his recipe. Didn't use the bread as I'm gluten intolerant, but the fish was very good. — sup LML See full review »
You can actually buy blackening seasons (Prudhomme, sp?) is what we use...and we follow the directions on the bottle...We serve on a Keiser roll with the seasoned mayo (1/2 c sour cream, 1/2 c Mayo, 1 TBS chopped fresh cilantro, 1 tsp, fresh lemon juice, 1/2 tsp blackening season) which is something we just experimented with, and lettuce...of course the kids think it's best w/ fries and cole slaw...but sup I concede...I like the Tilapia on a nice bed of greens!!! :) — Walela See full review »
I really liked this recipe. It was super easy & a quick fix for a mid-week meal. And just as an FYI... Emril's Essence has many of the same spices listed here~ using that saves alot of time & money. It was a little bit salty - but still delicious. I served mine with a black bean salad. Thanks Hobo, for your secret spices! — a_cook See full review »
This was delicious and very easy to make. We added a little bit of lemon onto the fish while it was cooking and served it over a bed of rice with steamed broccoli. the fish is spicy, but it's not too spicy with the rice to go with it. I did decrease the paprica by 1/3, per recommendations of other reviews and it was perfect. It is a little salty, still, sup so you may want to adjust the salt a bit. — carebear See full review »
This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper sup many times and always used butter sup inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because sup of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe. — Paul Schultz See full review »
Add a Photo
* Percent Daily Values are based on a 2,000 calorie diet. See More
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount sup Per Serving Calories: 245 Calories from Fat: 61 % Daily Value * Total Fat 6.8g 10 % Saturated sup Fat 1.2g 6 % Cholesterol 42mg 14 % Sodium 1688mg 68 % ** Potassium 705mg 20 % Total Carbohydrates 21.5g 7 % Dietary Fiber 4.6g 19 % Protein 26.8g 54 % ** Sugars 2.3g ** Vitamin A 61 % ** Vitamin C 46 % ** Calcium 16 % ** Iron 36 % ** Thiamin 20 % ** Niacin 55 % ** Vitamin B6 48 % ** Magnesium 22 % ** Folate 26 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If
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