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Baked Tilapia Iowa Cajun Style
This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it.Tilapia is affordable now.I was amazed when my picky eater 5-year-old grandson dropped in with his mom and started scarfing it down off her plate! I vary the spices to my mood, but this is what I used for this batch.You have to give exact amounts; I don't cook that way generally, so vary the flavorings to your taste.I've learned to work with a few basic spices rather than buy any of the hundreds of products out there now unless it's really special and necessary.
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Ingrediënten
Bereiding
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Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
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Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
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Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets ( which must be fairly thin to cook right ) the mixture will solidify; don't worry about it.
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The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
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Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
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Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
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Put in oven and bake for 10 minutes.
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With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
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Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
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You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices ( not always apparent ).
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Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
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Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
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Squeeze some fresh lemon juice over the fish at the table if desired ( a must in the past for all fish but well everything is getting more expensive ).
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