Blackened Tilapia

A quick and flavorful tilapia recipe with bold blackening spices! Perfect for an easy weeknight dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 187kcal

Author Kylee Ayotte

Equipment

Cast iron skillet or non stick pan
Fish Spatula

Ingredients

1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons oil I use avocado oil or olive oil
1 pound tilapia fillets

US Customary - Metric

Instructions

Get prepped

Measure out all the seasonings.
Pat the tilapia fillets dry with a paper towel.

Make the seasoning

In a small mixing bowl, combine the smoked paprika, garlic powder, kosher salt, onion powder, black pepper, cayenne pepper, dried thyme, and dried oregano.
1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano

Season the tilapia

Heavily season both sides of the tilapia with the blackening seasoning, pressing it into the fish.
1 pound tilapia fillets

Cook the fish

Heat the oil in a large skillet over medium-high heat.
2 tablespoons oil
Add the tilapia to the pan and cook for about 3 to 4 minutes per side until the fish flakes easily with a fork.

Serve

Serve with fresh lemon wedges and devour.

Notes

• Pat the fish dry before seasoning to help the spices stick and prevent excess moisture in the pan.
• Use a well-heated pan to get a good crust on the fish.
• If the seasoning burns too quickly, reduce the heat slightly to avoid a bitter taste.

How do I know for sure when the fish is done?
Tilapia is cooked when it turns an opaque white and is no longer translucent. To be extra sure, use a meat thermometer and check for an internal temperature of 145°F.

Nutrition