This is without a doubt our new favorite way to eat fish.

The best part: I think you can *honestly* do it in 30 minutes or less – start to finish (not like those other recipes that say that, yet here you are chopping, dicing, and slicing your life away for far too long, and yes – that’s just the prep). All you’re doing here is mixing up some spices, coating your fish, sautéing your fish, and then sautéing your spinach in another pan at the same time. The tartar sauce is also beyond easy – just throw some mayo and a few other ingredients in a food processor and you’re good to go. (And I wouldn’t skip it – it adds the perfect coolness to the heat of the fish). The only thing that takes a bit of time here is that you’re supposed to let the fish soak in the spices for 15 minutes – you can probably do it in 5 or 10 – but if you have the time, why not?

{Insert glass of perfectly chilled Sauvignon Blanc here}

Blackened Tilapia + Homemade Tartar Sauce with Sautéed Spinach

Recipe adapted courtesy of Aaron McCargo, Jr. via the Food Network.

Spice Mixture:

• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Fish:

• 4 tilapia fillets
• 2 tablespoons oil (either extra virgin olive oil or canola oil)
• 1/2 lemon, juiced

In a small bowl combine all of the spices. When I did this I just eye-balled them; no need to make things more complicated than necessary. The one thing to be careful with here is the cayenne pepper – this is what gives it the HEAT. So if you’re a big fan of spicy like me, feel free to use a heavy hand here. If not, just add a bit.

Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Tartar Sauce

Courtesy of the lovely Ina Garten

• 1/2 cup mayonnaise ( I use light mayo)
• 2 tablespoons small-diced pickles
• 1 tablespoon Champagne or white wine vinegar
• 1 tablespoon capers
• 1 teaspoon coarse-grained mustard
• Pinch kosher salt
• Pinch freshly ground black pepper

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

It all goes perfectly with any simple vegetable. I did a spinach lightly sauteed with garlic.