Blackened Tilapia with Cheesy Kale and Garlic Potatoes
This dish features tender, flaky tilapia fillets coated in a bold blackened seasoning, perfectly complemented by crispy roasted garlic potatoes and a comforting, creamy, cheesy kale. It's a complete meal with incredible flavor and varied textures.
Yields: 2 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
For the Blackened Tilapia:
2 (6-8 oz each) tilapia fillets, fresh or thawed
2 tbsp olive oil (for cooking)
2 tbsp unsalted butter (for cooking, optional but recommended for authentic blackening)
Homemade Blackened Seasoning:
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper (adjust to desired spice level)
½ tsp black pepper, freshly ground
½ tsp salt
¼ tsp white pepper (optional)
For the Roasted Garlic Potatoes:
1 lb (about 2 medium) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced 🧄
½ tsp dried rosemary (or 1 tsp fresh, chopped)
Salt and freshly cracked black pepper to taste
For the Cheesy Kale:
1 tbsp olive oil
1 small shallot or ¼ small yellow onion, finely diced
2 cloves garlic, minced 🧄
6-8 oz (about 4-5 cups packed) fresh kale, tough stems removed, roughly chopped
¼ cup chicken or vegetable broth (or water)
2 oz cream cheese, softened
¼ cup heavy cream
¼ cup grated Parmesan cheese 🧀 (plus extra for garnish)
Salt and freshly cracked black pepper to taste
Pinch of nutmeg (optional, enhances creaminess)
Instructions:
Prepare Roasted Garlic Potatoes:
Preheat oven to 200°C (400°F).
In a medium bowl, toss the potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, rosemary, salt, and pepper.
Spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
Make Blackened Seasoning & Prep Tilapia:
While potatoes roast, in a small bowl, combine all the "Homemade Blackened Seasoning" ingredients. Mix well.
Pat the tilapia fillets very dry with paper towels. This is crucial for achieving a good crust.
Generously sprinkle and rub the blackened seasoning over both sides of each tilapia fillet, pressing it gently to adhere.
Prepare Cheesy Kale:
Around 10-15 minutes before the potatoes are done, begin the kale. Heat 1 tbsp olive oil in a large skillet over medium heat.
Add diced shallot (or onion) and sauté for 2-3 minutes until softened. Add 2 cloves minced garlic and sauté for another 30 seconds until fragrant.
Add the chopped kale and broth (or water). Stir, cover, and cook for 3-5 minutes, or until the kale has wilted significantly.
Uncover and stir in the softened cream cheese, heavy cream, and Parmesan cheese. Cook, stirring constantly, until the cheeses are melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired. Keep warm on very low heat.
Blacken the Tilapia:
While the kale finishes, heat a large cast-iron skillet (or other heavy-bottomed skillet) over high heat until it's smoking lightly. This is essential for blackening.
Add 1 tbsp olive oil and 1 tbsp butter to the hot skillet. Once the butter is melted and sizzling, carefully place the seasoned tilapia fillets in the pan. Do not overcrowd; cook in batches if necessary.
Cook for 2-3 minutes per side, until the crust is dark brown (almost black) and the fish flakes easily with a fork. It will cook very quickly.
Repeat with remaining fish, adding more oil and butter if needed.
Assemble & Serve:
Portion the roasted garlic potatoes onto plates.
Serve the cheesy kale alongside or spoon it generously next to the potatoes.
Place a blackened tilapia fillet on each plate.
Serve immediately and enjoy this flavorful and comforting meal!
Tips for Success:
Ventilation for Blackening: Blackening can produce a lot of smoke. Ensure good ventilation (open windows, turn on range hood to high) or even consider cooking outdoors on a side burner if possible.
Don't Overcrowd: Cooking in batches ensures everything sears properly and doesn't steam.
Dry Fish is Key: Excess moisture on the fish will prevent the blackened crust from forming.
Kale Prep: If your kale is very tough, you can massage it lightly with a tiny bit of olive oil before cooking to help tenderize it.