Recipe: Pan-Seared, Blackened Tilapia with Cooling Yogurt Sauce

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.

Categories: Supplies, Easy, Fish & Shellfish, Main Dish, Quick, Recipe

Posted by Sara Kate Gillingham-Ryan

Sara Kate is the founding editor of The Kitchn. She started the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
Read more from Sara Kate »

Comments (4)

Thanks for the plug. I've enjoyed checking in each week to see your recipes; now that I'm done with mine I can finally tackle some of them! First on the list, those Pear Ginger Raisin muffins...

Thanks for all your hard work in the Dannon Kitchen, Sara Kate.

Amy & Chris,

You guys are so sweet! Enjoy the next round! I'll be tuning in!

cheers!

I loved this recipe! I went back to try to find this again on Dannon and they no longer have it. Could you post up the recipe again? :)