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- I always love it when Theresa walks in this kitchen
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and tells me that she has selected recipes
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from Bobby and Jamie Deen's book, "Y'all Come Eat"
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'cause that's what she's put in front of me today.
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And I know when I get a recipe from my boys,
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it's gonna be good, it's gonna be flavorful,
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and it's probably gonna be good for you.
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So, (laughs) I can always count on that from Bobby.
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He keeps a close eye on things, but not...
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We just believe in splurging once in a while,
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and Bobby, he's pretty on it all the time.
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So this recipe, his recipe calls for a teaspoon
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of Paula Deen Silly Salt,
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so I'm happy he's using that.
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The one teaspoon of Silly Salt.
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You know, I get a lot of feedback
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from this particular seasoning from people.
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The Silly Salt is so good.
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Right now, I'm gonna add just a little pepper.
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Now the only thing I'm doing different from the recipe
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is because I'm cooking tilapia,
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and it's gonna only be in the oven,
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you know, eight or so minutes.
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So, I want it to look a little bit brown
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and have a little bit of color.
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So I'm gonna add just a little bit of paprika.
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- [Theresa] So the moral of the story is
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you even change up the boys' recipes.
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- I change up everybody's recipes. (laughs)
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I'm just a change girl.
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So you know how if you want something to brown
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or bring a little color, pull out the paprika.
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But I'm doing everything else right,
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right the way he says.
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And the recipe says to rinse the fish off
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So I've patted that pretty dry, and I think that
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I'm gonna start heating up my pan a little bit.
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Bobby says to cook this in a cast iron.
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Kinda tight on the seasoning.
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Might have to mix up a little bit more.
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Doesn't leave me much for the other side, does it?
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All right, I think I'm gonna put a little bit more (laughs)
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because fish is so much better when it's nice and seasoned.
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All right, now he tells me to spray my pan.
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Michael bought me this.
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I don't know, he may have been out of the country
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hunting or something and bought me this pan,
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and I've never used it, but it said made in Portugal.
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Looks like a fine pan.
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All right, now he says rinse fish,
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place on a prepared baking sheet,
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season each filet with Silly Salt, cracked pepper,
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lime zest and lime juice,
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and then add the fish to the pan.
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Well, I'm gonna go ahead and add the fish to the pan.
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Ooh, (laughs) this pan's about not big enough.
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These are big talapiers as Michael says. (laughs)
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All right, so now I'm gonna pour my lime juice on it.
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It's gonna be delicious.
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And all right, now I'm gonna cut that off
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'cause I don't want it cooking too much here.
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So, I'm coming in with a little lime zest.
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I think that one's the smaller one.
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Let me find the bigger one.
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Let's see if this one's bigger.
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Oh, this looks little too.
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You know, these come in different grating sizes,
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and so when you go to buy one,
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just make sure it's the right size
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that you'll need for your kitchen.
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Okay, so that's it, very, very simple.
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Bobby said to- - Did you wanna put
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the butter on the bottom?
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It's got some butter on it.
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No I don't- - Well, it has two tablespoons
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of butter somewhere in there.
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Place a pat of butter on each filet.
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'Cause I felt kind of strange doing a fish
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without butter. - I was gonna say.
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- But I wasn't gonna change that part, yes.
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Butter is gonna flavor it.
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I'm gonna be a little bit more generous
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than (laughs) maybe Bobby would have me be,
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but that's all right.
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Okay, so Bobby said put this in the oven
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- So we'll look at it at eight.
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Okay, y'all, I did this as Bobby said to do it.
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I've cooked it for eight minutes,
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and it feels like it could use like maybe two more minutes.
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And because I wanna put some color on this piece of fish
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because anything that's kind of toasty brown
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to me looks and tastes more appetizing.
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I'm gonna slip this under the broiler.
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All right, here we go.
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Whew, see how just sticking it under the broiler
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for like two minutes,
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see it just kind of browned it off,
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and I really could have put a little bit more paprika on it.
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So, Corrie just came in the door.
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She went to take Sullivan to the beach.
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And she just came in and she said, "I'm starving!"
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So are you ready for a piece of tilapia, Corrie?
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- Okay, well it's gonna be mighty tasty.
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It was gonna be so beautiful.
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And, you know, the main thing, it's like shrimp.
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You just don't wanna overcook it.
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And I think this is cooked really nice.
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You want to cook it until it's just not opaque anymore.
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So, I think every piece of fish, shellfish, whatever,
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all needs a little bit of lemon.
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I didn't know it was that hot. (laughs)
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All right, so, Eddie and I
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were just going through our dishes.
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So if you're gonna have a seafood meal,
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you can buy some beautiful
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little individual soup tureens.
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So I could serve my fish on this plate
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and maybe clam chowder.
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I've gotten where I'm so in love with clam chowder.
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So you could have a full beautiful
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seafood meal served on seafood plates.
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So I hope you like it.
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This is another great summer recipe.
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Love and best dishes, y'all.
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Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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be sure to like it and click the Subscribe button,
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Love and best dishes, y'all.
