Sweet and Spicy Tilapia
I’m constantly making dinner for one. Andrew [the boyfriend] is off gallivanting across the country for work most days of the week, so it’s just Roma and I. As much as I know she’d love to help me eat, that’s just not happening. I’m getting better at finding things because I pretty much refuse to live on top ramen. There is no reason to stoop so low when there are plenty of options. Sometimes you can use the leftovers, but I’m not a big leftovers girl. Only certain things apply, like Asian food or the barley stew. I was ready to chuck the stew after a few days as it was. I can only handle so much. Fish filets, however, are perfect for making for one. Granted, I could eat two, but that’s beside the point.
Tilapia is one of my favorite fish just because it’s so versatile. We binged on it while making fish tacos awhile back, so I laid off for awhile. It’s back in my freezer, though. I picked up a ton of huge filets at Costco for cheap, and have been making my way through them ever since. Tacos are probably my go-to with this fish, but I also enjoy just broiling it up for fun and serving it with something like balsamic couscous and sauteed veggies. Healthy and oh-so-filling, at least when you make a massive mound on your plate like I did. I told you I like to eat.
This recipe is super simple. It yields a crispy, crunch exterior and a moist flaky interior. Perfect. I like the sweet and spicy combo, but if spicy isn’t your thing, feel free to back it off. You are in control.
And now I want a taco.
Ingredients
- One fresh or unthawed tilapia filet [do not use a frozen filet!]
- Cayenne pepper
- Fresh cracked pepper
- Cinnamon
- Olive oil
Preparation
- I realize there aren’t exact measurements. This is truly based on your taste. I use a healthy coating of everything.
- Turn your oven’s broil setting on high, and the rack a little above middle.
- Line your baking dish with aluminum foil or coat with cooking spray.
- Cover the filet with as much cracked pepper, cayenne pepper, and cinnamon that you desire. Cinnamon is the least used of the group. It can overpower the fish in a hurry.
- Drizzle the filet with a little olive oil.
- Once the oven is hot, place the fish in the oven.
- Based on the size of your filet, check it at 10 minutes, and flip it. If it’s a smaller filet, it should be almost done, so watch it. When the edges start to char, it’s done. A bigger filet will take another 5-10 minutes.
- Remove fish from oven and serve immediately. This small fish doesn’t retain its heat very well.
