Enjoy this recipe for blackened tilapia

Last week, one of my regular customers at the restaurant, Terry Keeley, asked me to share my recipe for Blackened Tilapia. As I was telling him how to prepare it, he suggested that I write it in my column instead, so he and others could make it at home.

BLACKENED TILAPIA

Ingredients

6 tilapia fillets (or as many as you need; one filet should equal one serving)

1 cup Cajun seasoning (see cook's notes, or use your favorite brand)

1 pound fresh spinach, stems removed

For the rice:

1 cup chopped tomato

1 garlic clove, peeled

1⁄2 cup chopped onion

2-1⁄2 cups water

2 cups rice

For the sauce:

2 cups chopped tomatillos

1⁄2 cup chopped onion

1 garlic clove, peeled

1⁄2 cup chopped cilantro

1 Serrano pepper

2 cups water

Cook's notes: To prepare Cajun seasoning, blend together 1 tablespoon cayenne pepper, 4 tablespoons chili powder, 3 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons Italian seasoning, 1 tablespoon oregano leaves, 1⁄2 tablespoon black pepper and 1⁄2 tablespoon salt.

Putting it together

Prepare rice: In a large blender, add the tomato, garlic, onion and water and blend until smooth. Meanwhile, in a large pan over medium heat, add the rice with a splash of oil and cook for about two minutes, or until brown on all sides. Add the tomato-water mixture and reduce heat to low.

While the rice cooks, add all of the sauce ingredients to a large pot and bring to a boil. Carefully pour the sauce mixture into a blender and blend until smooth. Return sauce to the pot and cook for about one minute. Add salt and pepper, to taste, and set aside.

Coat the fish fillets on both sides with the Cajun seasoning and let rest for about one minute. Meanwhile, heat a splash of oil in a large pan over high heat until it begins to smoke. Add as many fillets as you can fit in the pan and cook, covered, for about one minute. Turn the fillets and cook for two more minutes, covered.

Remove the fish from the pan. In the same pan, add the spinach and about 1⁄2 cup of water and cook, covered, for another two minutes. To serve, put some rice on a plate; top with a fish fillet. Add some spinach on the side, and top it all with some of the tomatillo sauce and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.