Cajun tilapia

This is day two of our Cajun week presented by the Creole Contessa and me.  Today, the Creole Contessa and  I have cooked up more delicious eats. The Creole Contessa made a delicious, yes, delicious Cajun Steak with Creamy Mushroom Ragu. “This was a big, giant, party in my mouth…I am still partying and I already finished the steak.”

The beauty of starting to get a pretty good grasp on cooking is the ability to throw things together pretty quickly and have them taste really good.  This is one of the points my wife has been making of late (thanks honey).  I think I am beginning to appreciate the concept.  Normally, I have a well defined plan that I have thought about for days and planned meticulously for the execution.

On most Fridays however, I love to prepare something in very limited time for a Shabbat meal.  I usually do a fish because it does not take a lot of prep time and it can be very versatile.  With Cajun week upon me with my friend the Creole Contessa, how about adapting the fish to a Cajun style.  In this case, the recipe is totally made up and the measurements are estimates.  The taste, however, is all Cajun and all tasty.  I served the fish over some cheese grits which is more Southern but certainly in keeping with the theme for the week.

Ingredients:

• 4 Tilapia fillets (I actually used fresh frozen that I thawed in warm water for 10 minutes)
• 1/4 cup flour
• 2 tbsp Creole Seasoning
• 3 tbsp Emeril’s essence (homemade – recipe below)
• 1 tbsp cayenne pepper
• 2 tbsp canola oil

Emeril’s Essence:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Directions: Combine all ingredients and mix well

Directions for the Tilapia:

Run the fillets under water and pat dry.  Combine all the dry ingredients in a bowl and apply generously to the Tilapia fillets.  Add oil to a saute pan and warm on medium high heat.  Take the dredged fillets and gently place in the pan and cook 2 – 3 minutes per side.