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Recipe: Smoked Paprika Tilapia

Here’s another in the “quick and easy” meal series. Another one of my favorite go-to recipes. I am a big fan of fish; however, after a while the usual lemon on fish gets boring. So I came up with this one day playing with my jar of smoked paprika. This works well with any firm white fish. We usually have tilapia in the freezer but I’ve done this with cod as well. This pairs well with a sauted spinach, asparagus or broccoli

Smoked Paprika Tilapia

  •     4  3 ounce tilapia filets, thaw if frozen
  •     ½ teaspoon garlic powder
  •     ½ teaspoon onion powder
  •     ½ teaspoon salt
  •     ½ teaspoon dried oregano
  •     ⅛ teaspoon pepper
  •     1 teaspoon smoked paprika
  1. Spray skillet with non-stick spray. Heat skillet
  2. Season one side of the tilapia filets
  3. When pan is hot, place filets in pan seasoned side down.
  4. Season the face up side of the tilapia
  5. When fish is looking opaque and shifts in the pan easily, flip the fish (This should be about 5-6 minutes)
  6. Cook other side until done another roughly 2-3 minutes.

If you aren’t a fan of non-stick spray (I’m not), then you can certainly use olive oil or coconut oil. Use about a Tablespoon and let it get hot but not smoking.

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