Blackening fish is a technique brought to people by Chef Paul Prudhomme. In this technique, the fish or meat is coated in a mixture of herbs and spices, usually some 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 baking the tilapia in blackening spice and serving it on a bed of grits, with a creamy Cajun sauce.
** Allergens: Butter, heavy cream, cheese, milk