Blackened Tilapia

Blackened Tilapia

Spice-crusted tilapia fillets sear to a dark, peppery crust in just minutes.

Total 20 min Makes 4 servings Calories 245/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish, Dairy

Tilapia fillets are coated in a smoky-spicy blend of paprika, cayenne, and herbs, then seared hard in a cast iron skillet until the crust turns deep brown and the fish flakes easily. It comes together in under 20 minutes, making it a solid weeknight dinner with rice, salad, or tacos.

Ingredients

  • 4 tilapia fillets (about 6 ounces each)
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 lemon, cut into wedges

Method

  2. Pat the tilapia fillets dry with paper towels and brush both sides of each fillet with melted butter.

  3. Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently so it adheres.

  4. Heat the vegetable oil in a 9-inch cast iron skillet over high heat until shimmering, about 2 minutes.

  5. Add the fillets to the skillet in a single layer, working in batches if needed, and sear until a dark crust forms on the bottom, 3 to 4 minutes.

  6. Flip the fillets carefully and cook until the second side is blackened and the fish flakes easily with a fork, 3 to 4 minutes.

  7. Transfer the fillets to plates and serve immediately with lemon wedges.

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    Blackened Tilapia

    Tilapia fillets are coated in a smoky-spicy blend of paprika, cayenne, and herbs, then seared hard in a cast iron skillet until the crust turns deep brown and the fish flakes easily. It comes together in under 20 minutes, making it a solid weeknight dinner with rice, salad, or tacos.

    20 min 4 servings 245 cal

    Ingredients

    • 4 tilapia fillets (about 6 ounces each)
    • 2 tablespoons paprika
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 tablespoons unsalted butter, melted
    • 1 tablespoon vegetable oil
    • 1 lemon, cut into wedges

    Method

    1. 1

      In a small bowl, mix the paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.

    2. 2

      Pat the tilapia fillets dry with paper towels and brush both sides of each fillet with melted butter.

    3. 3

      Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently so it adheres.

    4. 4

      Heat the vegetable oil in a 9-inch cast iron skillet over high heat until shimmering, about 2 minutes.

    5. 5

      Add the fillets to the skillet in a single layer, working in batches if needed, and sear until a dark crust forms on the bottom, 3 to 4 minutes.

    6. 6

      Flip the fillets carefully and cook until the second side is blackened and the fish flakes easily with a fork, 3 to 4 minutes.

    7. 7

      Transfer the fillets to plates and serve immediately with lemon wedges.