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char crust

Pan-Seared Tilapia

char crust amazin cajun rub

Prep time: 10 minutes
Total time: about 20 minutes

Have a great dinner ready faster than you can order out or go through a drive-thru! Our Char Crust® Amazin' Cajun Dry Rub Seasoning makes it easy!
Ingredients:

Tilapia fillets - about 6 oz per person
Char Crust® Amazin' Cajun Dry Rub Seasoning - about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature

Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin' Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.

Option:
We actually prefer this recipe with catfish, but tilapia seems to have more fans.


Char Crust Rubs Seals in the Juices!


char crust amazin cajun rub
Amazin' Cajun

Spicy..sweet..seductive. Amazin Cajun Char Crust.. just like Louisiana herself. Enjoy this jazzy blend of piquant cayenne pepper, onion, garlic, oregano, and a melange of other Mardi Gras flavors. Bring the sublime heat of New Orleans to catfish, chicken, shrimp, and let yourself be seduced! Try some on Vegetables. 4oz.

Char Crust dry rub seasonings create a sizzling seared crust, bursting with juicy flavor. You can use Char Crust dry rub on any meat or fish, even vegetables. Char Crust is made in small batches with only the best herbs and spices. Char Crust dry rub is one of very few certified kosher rubs on the market. Most of our dry rubs have moderate amounts of sodium, and one is actually low sodium. Our dry rubs are so fast and easy to use, with delicious results. Simply rub any meat, fish, or vegetable, then cook. Char Crust does the rest. Char Crust dry rubs are full of flavor, they have lower sodium than most dry rubs, almost no carbs, and no fat. Enjoy rich, delicious food, made fresh in your kitchen in minutes.
$6.99

Qty:




Classic Use - Grilling or Broiling


1. Dredge (completely cover all sides) any meat of fish with Char Crust dry rub seasoning. Be generous and pat or rub to coat evenly all over.
2. For best results with low-fat meats or fish, we suggest that you drizzle or spritz a little oil or non-stick oil spray on the surface of the already-seasoned protein. This provides a protective buffer on the surface of the spices and creates a sizzling Char Crust. If using a well-marbled cut of beef, or cooking on a George Foreman style grill, you can skip this step.
3. Using a preheated broiler (top rack) or very hot grill, sear both sides of the protein. Then cook to desired preference. For juiciest results, do not pierce meat or press down hard on it.

Classic Use - Roasting

1. Preheat oven to highest temperature (500 degrees or higher is best).
2. Follow Steps 1 and 2 from Grilling and Broiling above.
3. Place roast in roasting pan that allows some space all around the roast. Place into oven and allow to cook for 15 minutes. Then turn temperature down to your desired roasting temperature (350 degrees is a common choice). Continue cooking until desired temperature is reached.

Note: Char Crust dry rub seasoning does not change your normal cooking times, so if you are using a favorite recipe and adding Char Crust dry rub to it, simply follow your recipe.

Sprinkle Use - Broil, bake, grill or saute

Works eSpecially well for vegetables!
1. Drizzle clean vegetables with oil, then toss well to coat.
2. Sprinkle to taste with Char Crust dry rub seasoning, then toss again
3. Broil, bake, grill, or saute as usual.
4. Serve to rave reviews!
Note: You can also sprinkle Char Crust on fresh steamed veggies. After cooking, toss veggies with a little butter or oil, then sprinkle with Char Crust dry rub to taste, and toss again..

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