Blackening fish is a technique brought to people by the late Chef Paul Prudhomme from New Orleans. In this technique, the fish or meat is coated in a mixture of herbs and spices, usually a combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder, and oregano-flavored onion powder, and cooked in a hot skillet with butter. While we love butter, we are roasting the tilapia in blackening spice and serving it on a bed of polenta, with a creamy Cajun sauce. This dish is traditionally served with grits but we have substituted that with polenta as it reheats better.
Ingredients: Tilapia, olive oil, bell peppers, cayenne pepper, smoked paprika, maple syrup, garlic powder, onion powder, garlic, onion, oregano, dry mustard, cumin, salt, pepper, polenta, butter, cheese, and heavy cream.
Dairy-free option not available.