Wednesday, March 28, 2012

Blackened Tilapia/Tiger Shrimps with roasted cauliflower and quinoa salsa

Blackened Tilapia and Salmon have been a favorite with us. Everytime we visit a restaurant that serves fish - this has been once of the most ordered items. Our kiddo also loves this dish and savors every bite. The spices and the color make it very appetizing and the heat is something that an Indian palate will always appreciate - ofcorse the heat can be altered by just adjusting the black pepper powder and the red pepper powder (chilli powder).
since this has been a favorite on the restaurant menus for us - thought of giving it a try at home. searched the net for various recipes - finally mixed and matched from various sites and came up with the spice blend that looked good to my eyes. The end result was good too (",)


Blackening Spice Mix

4 tilapia fillets (frozen ones that I had thawed)
10 tiger shrimps

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1/2 tablespoon oregano
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon black pepper powder
1/2 tablespoon red pepper powder (chilli powder)
1/2 tablespoon cumin powder
1 tablespoon salt
Pam - oil spray

Roasted Cauliflower

1 bunch cauliflower - cut into florets
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon coriander and cumin powder
salt to taste
Pam - oil spray

Quinoa Salsa

1 cup quinoa
1 cup corn kernels (I used frozen) - thawed and steamed
2 cups veg stock
1 avacado - finely chopped
1 tomato - finely chopped
1 white onion - finely chopped
1/2 cup chopped cilantro
1 jalapeno - seeded and devined - finely minced
juice of one lemon
salt to taste


Blackened Tilapia/Tiger Shrimps

Mix all the dry ingredients together in a grinder and blend together till the rosemary, thyme and oregano are a fine powder.
Dab the mixture on the fish fillets and the shrimps and cover and let it marinate for about 45 minutes to an hour.
Pre-heat the oven to 350 F. Line a tray with aluminium foil - spray pam and put the fish and the shrimps on it and bake in the oven for 10 to 15 minutes. Put it on broil for 5 minutes and take it off the oven - cover and let it stand for 5 minutes.
Fish/Shrimps are ready to eat.

Roasted Cauliflower

cut the cauliflower into florets. Clean in running water. Dry well and mix the paprika, turmeric, salt and corainader and cumin powder - cover all the florets in the dry spice mix. Line a baking sheet with aluminium foil and spray Pam - bake it in a 350 F oven for 15 to 20 minutes till cauliflowers are tender yet firm.
Roasted cauliflower is ready.

Quinoa Salsa

Cook the 1 cup quinoa in 2 cups of stock in a microwave. Microwave on high for 4 minutes - then mix it and microwave gain for 4 minutes. Let the quinoa stand for a minute or two - it is done. Add the corn, tomatoes, onions, avacado, jalapeno, lemon juice, cilantro and salt. Mix well and let it stand for about half hour before its ready.

1 comment:

Anshie said...

Packs quite a punch. and I love how you paired it with quinoa and roasted cauliflower.

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