Jackie Lewandoski visits the North Slope Brewing Company in Dallas where the chef prepares a fantastic Blackened Tilapia Angel Hair. We also get to sample some of their unique craft beers.
Louisiana Blackened Tilapia
Bailey Cooper of North Slope Brewing Company
Blackened Seasoning:
2tsp Smoked Paprika
4tsp Dried Thyme
2tsp Onion Powder
2tsp Garlic Powder
1tsp Sugar
1tsp Cumin
1tsp Dried Oregano
1 ½ tsp Cayenne (or to taste)
2tsp Salt
Shake Ingredients to mix.
Tilapia
2 Garlic cloves crushed
Half a yellow onion coarsely chopped
Blackened seasoning
Garlic Cream Sauce
2 Tbsp unsalted butter
8oz Heavy Whipping Cream
4 garlic cloves coarsely chopped
3oz Fresh Parmesan Cheese
Angel Hair Pasta
Method
Bring a large pot of water to a boil
Coat both sides of Tilapia Filet with Blackened Seasoning
Heat Extra virgin olive oil in pan
Add Chopped onion and crushed garlic to oil
Add Seasoned Tilapia to oil and cover- reduce heat
In a separate skillet melt butter
Add Chopped garlic
De-glaze pan with a dry white wine
Whisk in cream
Simmer on low heat
Whisk in parmesan cheese
Remove from heat
Add angel hair pasta to boiling water
Pour sauce over pasta and top with Tilapia
Garnish with Cilantro and Tomato