Blackened Atkins Low-Carb Tilapia Fillets

I wanted to develop a delicious low-carb tilapia recipe for our Friday night appetizer as an alternative to the salmon fillets that we have been eating on our new diet.  Don will only eat tilapia if is fried and with our new low-carb high-protein diet, there are so few choices for fry coatings.  This recipe is simple, delicious, juicy and so quick to prepare.  It is best served with a wedge of lemon.

I  coated the tilapia in a spice rub created from all my favorite spices and fried each piece. It smelled so delicious that even my non-dieters came to the kitchen to try a piece as it came out of the pan. Nobody missed the bread crumbs and everyone could not believe that the coating was carb-free.  Best of all, it will be a terrific Pesach (Passover) recipe, too.

INGREDIENTS

4-6 Tilapia Fillets

Extra Virgin Olive Oil

1  teaspoon salt
2 tablespoons smoked or regular paprika
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons cajun spice or chili powder
1 teaspoon ginger
dash black pepper
dash cayenne pepper (optional)

Lemon


DIRECTIONS

Combine all  spices in a large bowl or pie plate.

Trim any remaining skin from each tilapia fillet.

Generously coat both sides of each tilapia fillet in the spice mix.

Heat 1 inch of olive oil in a large nonstick pan until barely sizzling. Carefully add fish to hot oil , being careful not to crowd the pan.  Cook over medium to medium-high heat for 3 minutes. Using a spatula or tongs, carefully flip the  fish over and continue to cook about 3 more minutes.  Gently place on paper towels until cool.

Serve with a generous wedge of lemon.

 

NOTES

You may substitute any oil for the olive oil

Try your own spice rub made from your favorite spices

Substitute any thin white fish fillet for tilapia.

 

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