Chef Paul Prudhomme - Try Bronze instead of Blackened fish

New Orleans Chef Paul Prudhomme says,"My advice to people at home is bronzing rather that blackening," This avoids the smoke and the risk of handling a red-hot skillet while still achieving an excellent result."
Chef Prudhomme, the father of blackened redfish, says to make blackened fish, the skillet needs to be red hot and causes a lot of smoke in the kitchen and it's best done outdoors.

This bronzed talapia can cook indoors without smoke and keeps the fish moist.
The secret is to keep the skillet at the right temperature.
The fish should take 7 to 8 minutes to cook.
If it takes much longer, the skillet is not hot enough.

CAJUN-BRONZED TALAPIA
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 pound talapia fillet
1 tablespoon olive oil

Mix cayenne pepper, garlic powder, oregano and thyme together.
Spoon half of spice mixture onto one side of the fish, pressing it into the flesh.
Heat a skillet over high heat and add the oil.
When it is very hot, add the fish, seasoned side down.
Spread remaining spice mixture over top of the fish.
Cook until the underside is bronze in color, 3 to 4 minutes.
Cook second side 3 to 4 minutes or until cooked through.
Makes 2 servings.