Skip to main content

Baked Tilapia



Today while out at my local Harmons, a local grocery store, I found some amazing looking fresh Tilapia. So I bought a couple filets and asked the butcher what kind of seasoning he would suggest putting on it. 
He walked me down to the spice isle and pointed to as he called it, "the worlds best seasoning" also known as Spade L Ranch beef seasoning. He said that even though its labeled as a "beef" seasoning.. he puts it on everything, including fish. So I bought it and tried it out.. and holy crap.. its amazing. From what I found out it looks like its only available in some states, mostly western and central.. which is unfortunate, because its great. And as hard as I have tried to find a copy cat recipe for the seasoning.. I could not. However, do be aware, for those of you who are allergic.. like my poor mamma, that is does have MSG (Monosodium Glutamate), in it. But, think spicy and sweet and smokey and very very flavorful.. I know this helps.. sorry.

Anyways, this post isn't only about the amazing seasoning.. but the way it was cooked and how amazing it turned out. Honestly, Tilapia is kind of a blank slate.. so whatever kind of seasoning you put on it would probably be good. 

Ingredients & items needed:
  • cast iron skillet
  • cooking spray
  • 2 tilapia fillets
  • Spade L Ranch beef seasoning
  • butter
Instructions:

Preheat your oven to 375° 

Generously spray your cast iron skillet with your cooking spray.

Rub down your tilapia fillets with your seasoning.



Place the tilapia fillets on your cast iron skillet.



Place a slice of butter (little less than a Tbsp.) on top of your fillets.



Bake in the oven for 15 minutes or until fish flakes with fork.



Serve with rice or whateva!



Enjoy!

Comments

Post a Comment

Popular posts from this blog

Super Delicious Peanut Butter Cookies!

Ok now first off I have to say that this is not MY recipe. It is one I found on pinterest. It is by far my favorite peanut butter cookie recipe I have tried. The cookie dough doesn’t stay firm enough to press in the fork marks.. BUT they spread out and get huge and they are still nice and chewy without being gooey. I found the original recipe here  http://www.momtastic.com/cooking-recipes/dessert/164457-classic-peanut-butter-cookies Now.. on this website it looks like she was able to get the fork marks.. so I am not sure what I am doing that is so different.. maybe it is that I just dump all the ingredients in a bowl at the same time and don’t do dry and wet separate at first.. but oh well… this is how I do it :) Ingredients: 2 cups flour 1/2 tsp baking soda or maybe a tini bit more… which might be why mine spread out more 1/4 tsp salt 1 1/4 cup firmly packed brown sugar 1 1/4 cup white sugar 1 cup softened butter (I do the “no no" and slightly soften in t...
Post a Comment
Read more

Corned Beef and Cabbage

Well, its St. Patricks day... so I decided to try my hand at making corned beef and cabbage. I have never made it before but I was very very pleasently surprised with how it turned out. Corned beef is one of my husbands absolute favorite foods, and he says the way I cooked it was the best he has ever had. I also liked it, especially for my first time ever eating it. Here is how its done! Ingredients: Package of corned beef (you can get it at Walmart, Harmons, Smiths, most grocery stores) Salt Water 1 head of cabbage Instructions: (Now to make your own corned beef from scratch it literally takes 7-10 days to cure.. so that is why I (and most people) buy it packaged.) Take your corned beef and trim off a little bit of the fat on top. Me and my husband both have texture issues.. and it didn't seem to affect how moist the meat was. And honestly you can skip this step if it seems like too much of a pain, all the fat dissolved off anyways. Take a rack (I used a co...
Post a Comment
Read more

Meaty Deep Dish Pizza

Tonight I was thinking PIZZA! Its the weekend, me and my husband had some episodes of Master Chef to catch up on.. so whats better than pizza?! As you can see in this picture.. there was some dough hanging over the edges.. I cut it off. This is what it looked like cut off so I decided to fold it down so the pie would look prettier. Ready for the oven! All popped out of the pan and ready for devouring.  Sooooooooooo good! I was worried that it was going to be soggy once I cut into it but that liquid was the only bit that was in there.. it was not soggy at all I promise.. it was amazing. I had some spring form pans that I hadn't used yet, and thought it would be a great recipe to test them out with. So... lets get to the good stuff shall we? ☺ Ingredients for Dough: 1 (.25 oz package) of active dry yeast 1 tsp white sugar 1 cup warm water  2 cups all purpose flour 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1-2 tsp Ital...
Post a Comment
Read more