1 tbsp paprika
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp sugar
1/4 tsp salt
1/2 tsp ground pepper
1 tbsp cornmeal
2 tilapia or turbot fillets (360 g)
1 tbsp canola oil
1 clove garlic, for pan-frying
1 tbsp butter, unsalted, for pan-frying
1/2 lemon, cut into wedges
These fish fillets can be cooked either in a pan on the stove or using an outdoor grill.
In a shallow bowl, stir together the paprika, oregano, cayenne, sugar, salt and ground pepper. To obtain a crispier crust, add the cornmeal (optional).
Pat the fillets dry and dredge them in the mixture, turning them to coat well. Shake of the excess then place the fillets on an oiled, hot grill.
Cook until the fish is opaque throughout and lightly blackened on the outside, 4-5 minutes on each side, turning them once.
Alternatively, heat the oil in a large skillet over moderately high heat. Thinly slice the garlic then add it to the skillet and saute, with stirring, until it is golden-brown, about 2 minutes. Discard the garlic, add the butter, then heat it until the foam subsides. Add the fish then saute for 4-5 minutes on each side, or until it is cooked through and lightly blackened on the outside.
Serve immediately with lemon wedges.
I served this with Brussels sprouts salad and a mixed green salad.