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Place the cumin, paprika, sage, salt, sugar, cumin, onion powder and garlic powder in a large plastic food storage bag. Close the bag and shake until well combined. Place 1 fillet of tilapia at a time in the bag and shake until lightly coated in the sugar and spice mixture.
Coat a big skillet with the non-stick cooking spray and add the olive oil. Heat over a low medium heat. When the oil is hot, add the tilapia fillets, skinned side up. Cook them for 4 or 5 minutes until they are lightly blackened. Turn the over carefully with a spatula. Cook for another 4 or 5 minutes or until the tilapia is opaque at the thickest part and feels firm.
Serve with the lemon slices and a green salad. To make the salad, combine a couple of large handfuls of mixed green leaves, a handful of radicchio or a similar colored lettuce and some ripe tomatoes cut into eighths. Drizzle some olive oil and vinegar over the salad or serve with another dressing of your choice for people to help themselves. This recipe goes well with a light, crisp wine such as Chardonnay.
Serves 4
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