Creole Cast Iron Fish
Printed from Jenn's Food Journey, adapted from Aggie's Kitchen
4 Tilapia fillets (or any white fish)
3 Tablespoons olive oil, plus a tiny bit more for the pan
4 garlic cloves, pressed
2 Tablespoons Creole seasoning (homemade recipe to follow)
2 Tablespoons grated parmesan cheese
Preheat your grill to medium; medium-high (about 400 degrees). Place cast iron skillet on the grill to preheat too. (CAUTION: don't forget to get the oven mitt out, you don't want to touch the handle of the skillet once it's been on the grill!!!)
In a small bowl, mix together all other ingredients. Brush both sides of each fillet with the mixture. Carefully, place a teaspoon or two of oil in the cast iron skillet, then add the fillets. Cover the grill and let the fish cook for 12-14 minutes or until the fish flakes easily with a fork, no need to flip the fish. Carefully, with oven mitts, remove the skillet from the grill.
***To Bake: Preheat oven to 425 degrees. Place cast iron skillet in oven while preheating. (If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan)
the fish generously with oil mixture (directions are above) and place
in hot skillet (be careful and don’t forget to use an oven mitt!!).
Place skillet and fish back into oven. Cook for about 12-15 minutes,
depending on thickness of fish, until fish is translucent and flaky.
Emeril Lagasse's Creole Seasoning:
2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne
1 TB dried oregano
1 TB dried thyme
Mix all ingredients in a bowl. Store in airtight container.