Inspiration came from here. But a little less pricey. Halibut T-Bones are also a little hard to find in Minnesota. And as much as I love Tilapia, it can always use a little more flavor…speaking of tilapia, I’m hoping Brian will share his tilapia and rice recipe via guest blog….???
Caramelized Onions: I usually use white, but had red so I went with it! Slice onion and saute in 1 Tbsp olive oil until golden brown. Pour 1/4 cup white balsamic vinegar and stir until all liquid has evaporated. Set aside.
Blackened Tilapia: sprinkle Joe’s (a cajun seasoning) liberally on both sides of tilapia to coat (do not be concerned with sodium because it is not listed on the bottle). Heat 1 Tbsp olive oil in onion pan until very hot and cook until first side is black, flip over and heat until fish is done.
Cajun Coleslaw: With extra napa cabbage leftover from this, I searched my cupboards for some inspiration. I came across my New Orleans stash and found some sort of spicy, cajun, garlic sauce. Tossed it with the cabbage and pretended it was my intention the entire time. I probably wouldn’t do it again but had to improvise because I forgot a vegetable for this meal – the horror!
The taster was actually impressed with this meal I think and although the pictures don’t do it justice it turned out pretty well (hoping for a new camera for Christmas!! sorry for the poor quality! ) We will be “blackening” again soon!