Blackened Creole Tilapia
6 tilapia fillets
3 to 4 tablespoons Creole seasoning (see recipe below)
6 tablespoons olive oil
2 to 3 cups Mustard Creole Sauce
Generously coat just the top of each fillet with the Creole seasoning. Use a shaker, if possible, or fill a pie pan with the dry rub and dip the top of each fillet until fully coated.
Use a medium or large sauté pan and heat olive oil (use one tablespoon per fillet of fish); sear just two fillets at once, top-side-down, for one to two minutes, just until blackened.
Transfer fish to a baking sheet lined with parchment paper and bake in a 400-degree oven for 8 to 10 minutes, until the inner flesh appears opaque and flaky.
To serve, fill a platter or serving plates with Mustard Creole Sauce and top with blackened tilapia.
2 ½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 ½ teaspoons cayenne pepper (increase if more spicy heat is desired)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
Mix all ingredients in a medium bowl until combined and store in an airtight container.