Blackened Tilapia

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  1 tbsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  1 tsp Thyme, Dried
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  1 tsp Oregano, Dried
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  Pepper (Freshly Cracked (About 20 Cranks Of A Pepper Mill), $0.05)
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  1 tbsp Unsalted Butter
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  4 oz Tilapia, Fillet

Instructions

1. 1Combine the smoked paprika, ground cumin, dried thyme, dried oregano, cayenne pepper, and garlic powder in a small bowl. Set the spice mixture aside.
2. 2Pat the tilapia fillets dry with paper towels until just damp (excess moisture prevents proper spice adhesion).
3. 3Coat both sides of each tilapia fillet liberally with the spice mixture, pressing gently so the spices adhere.
4. 4Melt half of the butter in a large skillet over medium-high heat until it foams, about 1–2 minutes. Add two tilapia fillets and cook for 2–3 minutes per side over medium-high heat until the spices turn deep burgundy and the fish is opaque throughout with an internal temperature of 145°F. Transfer to a plate.
5. 5Add the remaining butter to the skillet and repeat step 4 with the second batch of two fillets, cooking 2–3 minutes per side over medium-high heat until deep burgundy and opaque.
6. 6Divide all four cooked tilapia fillets evenly into 4 airtight containers while hot. Store in the refrigerator for up to 3 days.