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["If your tilapia is frozen thaw for about 30 minutes in a flat dish of cold water (like a small casserole).", "When thawed, remove from water, Place on top of a small stack of paper towels to absorb excess water and gently pat tops dry.", "Transfer tilapia to a clean, dry plate.", "Season both sides of both fillets with 1 tsp blackened season each, gently patting seasoning onto each side, use more or less as desired for more or less heat.", "Add a pinch of salt to each side before the seasoning, if desired (I personally don't use it for this recipe).", "Place in refrigerator and let sit 30 minutes to 1 hour.", "This part's important, just like a marinade.", "Heat a nonstick skillet over medium heat (I use a 10"" skillet for two fillets).", "Add just enough oil to coat the bottom when you swirl the skillet around, usually about 2-3 tsp.", "Let oil heat for about 30 seconds.", "When oil is ""shimmering"" carefully add tilapia to the skillet.", "Cook 2-3 minutes per side.", "You will know when each side is done because it will ""release"" from the pan easily when you begin to slide a spatula underneath the fillet.", "Serving suggestions: Serve with your favorite sides.", "Rice, mashed potatoes, steamed veggies are all good.", "I made my cauliflower ""risotto"" and roasted tomatoes with mushrooms for the picture shown.", "Below are a couple sides we like."]
