Blackened Cajun Tilapia with Santa Fe Rice

Ingredients:

1 filet of Tilapia
Dash of salt and black pepper
1/4 tsp garlic powder
2 tsp cajun powder
Some All purpose flour

Make a thick marinade with cajun powder and olive oil.  (Do not make it too runny)

Wash and pat dry the tilapia filet.   Drizzle some olive oil on the filet and rub the fish down with the oil using your fingers.  Season both sides with a dash of salt,  black pepper, and garlic powder.  Dip the filet in all purpose flour and dust excess flour off.  Heat oil or butter in a pan.  Keep the flame on medium.  Add the fish cook for 3 minutes. Flip and cook for another 3 minutes.  Using a brush, brush the top side of the filet with the cajun/oil marinade. Flip the filet and let it blacken for a minute or two. You may have to drizzle some olive oil (do not add butter at this time).  Brush the remaining marinade on the top side of the filet and flip and allow the other side to blacken as well. Serve hot. 

Note: Fish cooks relatively faster than chicken or other meat. If you are new to fish cooking, it is always better to cook more than less.  I generally butterfly cut any meats/seafood so it cooks fast without risking overcooking the meat/seafood.  My mom often cooks seafood covered so it steam cooks.  If you do cover and cook, continue to cook the fish for a minute or two uncovered in the end so that any condensed water eveaporates.