Pan-Seared, Blackened Tilapia with Cooling Yogurt Sauce is my final recipe on The Dannon Kitchen, and it's not for the faint of heart.
This is a spicy guy.
Of course, if you aren't into the blow-your-tongue-off Cajun style of cuisine, you can simply reduce the amount of cayenne and chile powder, and you'd still have a delicious dish that's easy to sear up with a moment's notice. Just make sure to open your windows and get the exhaust fan going.
With this, we say good-bye to my series on The Dannon Kitchen, and welcome Amy Sherman of Cooking With Amy to the job - she'll be taking over for the next few months.