For the past few weeks, I saw myself making lots of open-faced sandwich for our meal as we were constantly coping with doctor’s appointments. So, I hardly have any time to cook a full meal for both of us since I returned from NYC. Well, after yesterday, we are free from these appointments and finally my husband got his eye’s surgery which prevented him to see clearly. All went well and our thanks to all our best wishers.
I will try my very best to make more dishes other than sandwiches. Next month, I am able to go back to my usual cooking and start making plans for our Thanksgiving meal.
6 pieces Tilapia fillet, coat with blackened seasoning (See Below)
6 slices whole wheat, white, 12/9 grains or Focaccia bread, toasted/untoasted
6 tomato slices
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
½ bag baby arugula
Olive oil for pan-frying
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons ground paprika
2 teaspoons cayenne powder (optional)
3 teaspoons black pepper
¾ teaspoon ground nutmeg
1 1/8 teaspoons cumin powder
1½ teaspoons dried oregano
3 teaspoons dried thyme
1 ½ teaspoons dried fine chopped lemon rind
3 teaspoons fine salt
Mix all above ingredients well and store in an airtight container. Spoon out the amount you need according to your desire heat.
Heat a large skillet/frying pan over medium heat. Add olive oil to pan; swirl around to coat all the surface of the pan. Gently place the seasoned tilapia fillets on the pan without crowding the pan. Do the frying into two or three batches. Pan-fry until the fillets are tender hard and blackened a little. Transfer to a lined plate with kitchen paper towel. Continue cooking until all the Tilapia fillets are done.
Place one toasted/untoasted slice of bread on each of the six plates, spread some mayonnaise/softened butter on each; top each with some arugula, blackened Tilapia fillet, and finish with a sliced tomato. Season with some salt and black pepper (optional). Serve with some chips/your favorite salad.