Not Lackin' on the Blackenin' Tilapia
recipe courtesy Guy Fieri

Ingredients

• 2 tablespoons paprika
• 1 teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 4 (6-ounce) tilapia fillets
• 2 tablespoons canola oil
• 4 lemon wedges

Directions

1. On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the fillets in the spice mixture and set aside.
2. Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
3. Add oil to pan. When oil begins to slightly smoke, add fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
4. To serve, top each fillet with Country Remoulade (recipe below) and serve with lemon wedges.

Country Remoulade
recipe courtesy
Bon Appetit, Y'all

Ingredients

• 1 c. mayonnaise
• 1 tbs. whole-grain Dijon mustard
• 1 tbs. lemon juice
• 1 stalk celery, very finely chopped
• 2 to 3 green onions, finely chopped
• 1 tbs. fresh chives
• 1 clove garlic, finely chopped
• 1/2 tsp. hot sauce
• coarse salt and freshly ground black pepper

Directions

1. In a bowl, combine the mayonnaise, mustard, lemon juice, celery, green onions, chives, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hours to blend flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the the refrigerator for up to 3 days. Serve chilled. Makes 1 3/4 cups.
   

Sweet Potato Hash Browns

Ingredients

• 2 sweet potatoes, shredded
• EVOO
• salt and pepper

Directions

1. Coat nonstick skillet with EVOO and heat over medium heat. Add sweet potatoes and cook cook 5 to 6 minutes. Flip potatoes and cook an additional 5 to 6 minutes, or until potatoes turn golden brown. Serves 3.

Stewed Italian-Cut Green Beans

Ingredients

• 1 lb. frozen Italian-cut green beans
• 1 tbs. EVOO
• 1 shallot, chopped
• 1 c. chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried parsley
• 3 cloves garlic

Directions

1. Heat EVOO over medium heat. Add shallot and saute until translucent. Add green beans, chicken broth, salt, pepper, parsley, and garlic. Cover beans with water and bring to a boil. Reduce heat to low and simmer for 3 hours. Serves 4.
   

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