Twenty-some years ago, while on a trip to New Orleans, my parents brought me a gift containing five Emeril Lagasse spice mixes. At the time Tilapia was all the rage and readily available in many grocery stores. Meanwhile, while dining at a local Vietnamese restaurant, I became a fan of their Catfish In A Clay Pot dish. I loved the mix of spices and the warm tones of the dish. I was inspired to recreate that flavor with the Asian Essence spice mix, however it remained unused until one day when I tried it as a rub for pan seared tilapia. It was a great match and a meal I would repeat many times over. Years later, after some bad press about tilapia, I sought other sturdy white fish options. While they were good, I missed the tilapia.
Eventually, when I ran out of the spice mix, I was lost. Unable to find it in any of my local grocery stores, I discovered that Emeril stopped making it. Consequently, I started to make my own. After years of improvising, I found a recipe for Emeril’s on his own website, but by then, I had grown accustomed to my own and actually like it even better. Sorry Emeril!
Today, there are many great, and safe, sources of tilapia. Be sure to do your research before buying. Most vendors are happy to share that information. Many even post it on their website. If a vendor is not willing to share, avoid that vendor.
The following recipe will make enough spice mix to use as a rub for 6-8 large tilapia filets.
Mari’s East Meets West Asian Spice Rub
Ingredients
- 2 tsp dried coriander
- 3 teaspoons dried basil
- 1 1/2 teaspoon dried oregano
- 2 teaspoon crushed red pepper
- 1 1/2 teaspoon Chinese five spice
- One teaspoon garlic salt
- One teaspoon ground ginger
- 1-2 teaspoons salt to taste
Note: Taste the mix before adding the last 1 to 2 teaspoons of salt. it may be salty enough after adding the garlic salt.
Mix all together and reserve for later use.
Asian Pan Seared Tilapia with Creamy Tagliatelle
Ingredients
Serves 3-4
- 3 large tilapia filets
- 2 Tablespoons Asian Spice Rub (above)
- 1/4 cup olive oil
- 12 ounces fresh tagliatelle (dried works too!)
- 1 Tablespoon salt (for pasta water)
- 3-4 Tablespoons butter
- 1 cup Pecorino Romano cheese
- 1/2 – 3/4 cup heavy cream
01
Bring a pot of water to a boil. Once boiling add one tablespoon of salt and stir to incorporate.
02
Heat oil in a large sauté pan.
03
Sprinkle the spice rub over one side of the tilapia filet and place, rub side down, into the hot oil.
04
Sprinkle more rub on the opposite side of the tilapia filet. Cook the first side for 3-4 minutes. If using dried tagliatelle, drop the pasta into the boiling water at this time and stir.
05
Flip the filets over and continue to sear on the freshly seasoned side. Cook an additional 3-4 minutes. If you are using fresh tagliatelle, drop the pasta into the boiling water at this time and stir.
06
Transfer the tilapia filets to a plate and cover with foil while finishing the pasta and making the sauce.
07
In the same sauté pan, add butter and stir until melted. Add in cream and incorporate, scraping any stuck spices from the bottom of the pan.
08
Add pasta, directly from the boiling water, using tongs. Begin to stir into the butter and cream mixture to coat the pasta. Add in the Pecorino Romano cheese and continue to stir. The sauce will start to thicken. If too thick, add in some pasta water to thin out. The sauce should be creamy, coating every bit of pasta, but not clumpy.
08
Move the pasta to one side of the pan, and add in the warmed tilapia pieces. Serve in the same pan so the tilapia will pick up some of the creaminess of the sauce.
This is a rich, delectable dish that is bursting with flavor. It is simple to prepare and one you will want to make again and again. I like to serve it along with a side salad with a light vinaigrette dressing. The acidity of the vinaigrette pairs well with the richness of the sauce and helps balance the flavors.
Give it a try! I guarantee you won’t regret it! Enjoy!
Click on this link for my recipe for Spaghetti Carbonara; another deliciously creamy pasta dish!
