Good Lifestyle

Never eaten everythingblackened food It was not delicious (in addition to these steaks, your father burns every year on July 4 barbecue)? Nor do we have. Consider a bonus that blackening is actually an incredibly healthy cooking manner, giving fish or meat a powerful antioxidant body armor in the form of resolved spices. The truth is said, the flavored butter here is the cherry on the cake in this blacke Tilapia recipe; If you have a large piece of fresh fish, the coat with a little blackening spice, follow the cooking instructions and may be pressing a lemon on the top.

Nutrition:300 calories, 14 g of grease (6 g saturated), 510 mg of sodium

Serve 4

You will need

2 c. Butter soup, softened at room temperature
2 tablespoons of fresh chopped coriander
2 clovesGarlic, finely minced
1 C. Lime zest tea, as well as 1 lime juice
1 tablespoon canola oil
4 nets tilapia (6 oz each)
1 tablespoon of magic blackening friction

How to do it

1. Combine butter, cilantro, garlic, lime zest and lime juice in a small bowl to mix and stir to mix well. Put aside.
2. Heat the oil in a large cast iron pan or high heat saucepan. Rub the tilapia everywhere with blackening friction.
3. When the oil of the stove smashes slightly, add the fish and cook, not disturbed, for 3 to 4 minutes on the first side, until rubbing spices becomes dark and crisp.
4. Return and continue cooking for 1 to 2 minutes, until the nets hock with a slight pressure of your finger.
5. Transfer the fish to 4 service plates and immediately high with a bit of flavored butter.

Eat

The main technique: blackening

The best way to get the complete seare you want is in a burning burncast iron. Heat a thin oil film in the stove on the highest possible heat (and turn on the kitchen fan). When smoke wages begin to increase oil, thoroughly add fish or meat. Do not touch it for at least 2 minutes; You want a dark crust to place on the protein and play with the food will prevent it from happening. Cook 75% of the time on one side, then go back and finish from the other.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!