Seafood & Catch · Free recipe
Blackened Tilapia
Mild tilapia fillets coated in a smoky, spicy Cajun crust and seared until deeply browned and juicy inside. Big bold flavor from your spice rack in just minutes.
Step 1
Turn on your kitchen exhaust fan or open a window; blackening creates smoke.
Step 2
In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper to make the blackening spice.
Step 3
Pat the tilapia fillets fully dry with paper towels.
Step 4
Brush both sides of each fillet with the melted butter.
Step 5
Sprinkle the spice mix generously over both sides and press it on so it sticks in an even coat.
Step 6
Place a cast iron or heavy stainless skillet over medium-high heat and add the oil. Heat for 3 minutes until the pan is very hot and the oil just begins to smoke.
Step 7
Lay two fillets in the pan, laying them away from you. Do not crowd; cook in two batches if needed.
Step 8
Cook without moving for 3 minutes, until the underside is dark brown and crusty.
Step 9
Flip each fillet once with a thin spatula and cook the second side for 2 to 3 minutes.
Step 10
The fish is done when it flakes easily and reaches 145 degrees Fahrenheit inside. Tilapia is thin and cooks fast, so avoid going past this or it turns rubbery.
Step 11
Move to plates and repeat with the remaining fillets, adding a little more oil if the pan looks dry.
Step 12
Serve immediately with lemon wedges to cut the spice.
Tips from the test kitchen
- The dark crust is flavor, not burning; a proper blackened crust looks nearly black.
- Serve over rice or in warm tortillas to balance the heat.
