The best part is, this recipe is really quick and easy.
- 2-4 Tilapia fillets
- 1 Tablespoon coconut oil (or extra virgin olive oil)
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon dried oregano
- 1/2 Tablespoon dried basil
- 3/4 teaspoon thyme
- 3/4 teaspoon black pepper
- 3/4 teaspoon white pepper (If you don't have white pepper, you can just double up on the black pepper; personally, I can't taste the difference.)
- 3/4 teaspoon cayenne
- 5 teaspoons paprika
- 2 teaspoons salt
- lemon wedges (optional, for garnish)
- Blend all the spices together in a small bowl.
- Dredge the tilapia fillets in the spices. Make sure both sides of each fillet are fully covered in the spice rub.
- Heat the oil over medium-high flame.
- Cook each fillet for 2-3 minutes per side. (If your fillets happen to be thicker than 3/4 of an inch, you may need to let them cook longer per side.)
As you can see, I paired my creole tilapia with roasted sweet potato and asparagus because that's what we had in the house that needed to be used. However, I think sautéed kale would have been better than asparagus. You could also serve this over cauliflower "rice" instead of with sweet potatoes.
Did I mention this was delicious? I love, love, love a good cajun or creole dish (yes, they are different, if only slightly). One of these days, I'm going to try making dirty rice from scratch... and make it paleo-friendly, of course. Anyways, until I get around to figuring that out, I hope you find this quick and easy tilapia recipe a good way to get your Louisiana fix. ;)
For the heat seekers: To get a really good bite, use 1/4 to 1/2 teaspoon more of the cayenne, garlic and pepper.
P.S. This recipe is Paleo, Whole30 and 12 DSD friendly. Enjoy!