This recipe it really helped me! I, too usually cook salt free but in this case salt was good. I modified it as follows: First of all, I don't actually "blacken". Burning food is toxic and carcinogenic. Don't do it! Use "Trader Joe's South African Smoke" for the basil (that will give you that smokiness), "Slap Yo Mama" **HOT** Cajun seasoning (make sure you use the hot version!) for the salt, black pepper, red pepper, and onion powder, add extra dried onions, and add enough water and olive oil to make a rub, and use a fresh clove of garlic not dried garlic powder. Use other ingredients in the recipe (oregano, thyme, paprika). You should have a nice, thick paste for a rub, but not so thick that you can't spread it well. And then rub it on some fresh tilapia– And cook just enough don't blacken– Use a little extra water in the pan so nothing dries out. Don't use full flame, and use a cover while cooking. When it's done there shouldn't be much water left but it shouldn't be at all dry or brown much less burnt. And that's going to be spicy and tasting good! O btw the way I didn't measure anything-I just kept adding the stuff until it looked and smelled right and I rubbed up that fish with the good flava' before cooking it.
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This recipe it really helped me! I, too usually cook salt free but in this case salt was good....