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Ideas of recipes for blackened tilapia - 2 recipes

If you like this, you'll definitely like: tilapia

Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

Top rated Blackened tilapia recipes

By

Preheat your oven to 400°F/ 205°C

  • 1/4 cup / 60 ml best-quality olive oil
  • • 3 cloves garlic
  • minced or pressed
  • • 1 tsp / 5 ml paprika
  • • 1 tsp / 5 ml ginger
  • • 1 tsp / 5 ml fresh ground black pepper
  • • 1 tsp / 5 ml dried mustard
  • • 1 tsp / 5 ml oregano
  • • 1 tsp / 5 ml chili powder
  • • 1 pinch cayenne pepper
  • • 4 tilapia filets
  • thawed
4.8/5 (4 Votes)

All you NEED are 5 ingredients (or less) two hands and hungry mouths to feed, to make this collection of SIMPLIFIED slow-cooker recipes!

3 558 shares

By

A flavorful healthy meal that makes you forget its healthy

  • 1 pound tilapia fillets
  • 2 T extra-virgin olive oil
  • Blackening Rub
  • 3 T Paprika
  • 1 t salt
  • 1 T onion powder
  • 1 t black pepper
  • 1 t cayenne pepper
  • 1 t oregano
  • 1 t garlic powder
  • 1 T chili powder
0/5 (0 Votes)

blackened tilapia recipe collections

Any burning questions? Our chefs answer!

Blackened Tilapia Tosca Reno's Keep-It-Tight Tilapia