Now, I usually don't like (cooked) fish. There is just something about it that just feels off to me. However, I discovered I had high cholosterol when I was 17 years old, so I usually try to make fish somewhat of a staple in my diet. Tonight, I tried a simple gluten-free blackened tilapia recipe with a bit of a twist. Namely, I used this for the base rub and replaced the standard 3/4 teaspoon of cayenne pepper with a full teaspoon and a half of cayenne pepper. The resulting dish had a huge kick, proving the extra cayenne pepper successfully added some flavor to a meal I usually don't look forward to.
No comments:
Post a Comment