Sweet and Spicy Oven “Blackened” Tilapia

Sweet and Spicy Oven “Blackened” Tilapia

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
4 medium to large tilapia fillets
2 tablespoons smoked paprika
2 tablespoons cumin
3 tablespoons brown sugar

Directions:
salt and pepper
1 lemon, cut in half
Pre-heat oven to 350°. Put oil and butter in rectangle pan (large enough to hold tilapia
without overlapping) and put in oven until butter has melted. Tilt pan until it is evenly
coated. In small bowl, mix paprika, cumin, and brown sugar. Lightly salt and pepper
both sides of 4 fillets. Lay tilapia fillets side by side in the buttery pan. Turn over so
both sides are coated with oil/butter. Generously sprinkle tops of tilapia with the
brown sugar-spice mix (using all of it), patting it in gently. Squeeze one half lemon
over all. Put in oven for 15 minutes or until fish flakes easily. Then turn oven to broil
and, watching carefully, broil the tops of the fish until the spice mixture starts to
caramelize. Remove and serve with the remaining lemon half; cut in pretty slices as
garnish.
• Vegetarian (sub a block of tofu gently pressed to remove excess water and
sliced into four “fillets”)
• Vegan (sub vegan margarine such as Earth Balance)
• Gluten free
Tomato Basil Stackers
This is one of my favorite summer snacks when basil is growing like a weed and
tomatoes are vibrant red, sweet, and juicy. During that short season, I’ve been
known to eat it every day for weeks. The combination of avocado, garlic, and basil
is like an Italian flavor explosion in your mouth. Also, the presentation is lovely
and cheery and simply makes me happy. It would be perfect for a summer brunch or
done in smaller open-faced stacks as an Italian dinner appetizer, a vertical tomato
bruschetta of sorts. — Rachel
Serves 1.
1 whole-grain English muffin, split in half (I especially like the Ezekiel 4:9
brand)