Blackened Tilapia with Rémoulade

Recipe printed from Jenn's Food Journey, adapted from America's Test Kitchen 10th Anniversary Best Recipes

2 Tablespoons sweet paprika
2 teaspoon garlic powder
2 teaspoon onion powder
3/4 teaspoon ground coriander
3/4 teaspoon salt (I used Kosher)
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 tilapia fillets
1 teaspoon olive oil

For Rémoulade-
1/2 cup mayonnaise
1 1/2 teaspoons finely diced pickles
1 teaspoon hot sauce (I used Arizona Gunslinger Habanero Sauce)
1 teaspoon lemon juice
1 teaspoon freshly minced parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder

In a small bowl, mix together the paprika, garlic & onion powder, coriander, salt, cayenne and pepper until well combined. Pat fillets dry. Sprinkle and then rub the spice mixture onto both sides of each fillet. Let sit in refrigerator for 30 minutes.

Meanwhile, mix together all ingredients for the rémoulade together until well combined. Cover and store in refrigerator until ready to use.

In a non-stick skillet, over medium - medium/high heat add the olive oil. Place the fish in the skillet and cover. Cook for 3-5 minutes per side or until the fish flakes easily with a fork and has a nice dark color to it. Serve with the rémoulade and enjoy!