Fish

This recipe has a wonderful blend of spicy and sweet, and makes the Tilapia taste more like Trout! I calculated the recipe with 1 teaspoon of brown sugar, and 1/8 teaspoon of cayenne pepper per fillet. However, when I mix the brown sugar and cayenne pepper together I make a lot more of the mixture. 2-3 Tablespoons of brown sugar and 1-2 teaspoons of cayenne pepper, more or less depending on how spicy you like it. When calculating the recipe I lowered that amount because during the cooking process this mixture will melt and start to caramelize. With 90% of it ending up on the pan and NOT on the fish. For this reason make sure to line your pan, or you are going to have a hard time removing the caramel. I tend to just rinse frozen fillets, pat dry with a paper towel, and press on a decent layer of the brown sugar/cayenne pepper mixture. I like how you can just pull them out, top them off, and stick em in the oven. Pretty hassle free! They do come out a little dry, but I think that is relatively minor. This way they form a caramelized crisp around the edges and it's just wonderful.