Blackened Tilapia with Cilantro-Limeslaw

  • 1/2 small clove garlic
  • Kosher salt
  • 1 medium lime
  • 3 Tbs. mayonnaise
  • 1/4 medium head Savoy cabbage, cored and thinly
  • sliced (about 2 cups)
  • 2 scallions, thinly sliced
  • 2 Tbs. chopped fresh cilantro leaves
  • Freshly ground black pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • Two 5-oz. Panamei Tilapia fillets, cut in
  • half lengthwise
  • 1 Tbs. unsalted butter

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp. salt and several grinds of pepper.

In a small bowl, mix the chili powder, cumin, 1/4 tsp. salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.

Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.

Serve with Rice Pilaf on the side.

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