°1 tbsp paprika 9 g
°1/2 tsp dried oregano 0.4 g
°1/2 tsp cayenne pepper
°1/2 tsp sugar
°1/4 tsp salt
°1/2 tsp pepper
°1 tbsp flour/cornmeal (polenta) [optional] 8 g
°2 fillets of tilapia, or turbot 360 g
°1 tbsp canola oil 15 mL
°1 garlic clove, for cooking in the pan
°1 tbsp unsalted butter, for cooking in the pan 14 g
Before you begin
These fish fillets can be cooked in a pan or on the barbecue.
Mix the paprika, oregano, cayenne pepper, sugar, salt and pepper in a deep plate. For a crunchier crust, add corn flour (optional).
Pat the fillets dry with paper towel, then sprinkle the mixture over them, turning to wrap them well. Tap off the excess then place the fillets on the hot oiled grill.
Cook until the fillets are opaque and the outside is a little charred, 4-5 min per side, turning once. Alternatively, heat the oil in a skillet over fairly high heat. Thinly slice the garlic and add to the pan, stirring, until golden, about 2 min. Remove the garlic, add the butter and heat until the butter stops crackling. Add the fillets and cook 4-5 min per side, turning once, until cooked through.