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Heat a large skillet (preferably cast iron) over high heat until screaming hot. You might want to turn your fan on or open a window for this one!
Meanwhile, pat the tilapia filets dry with a paper towel. Coat each in 1 tablespoon of the blackening seasoning, pressing it onto the fish so it sticks on every part of the surface.
Melt butter (4 tablespoons) in the skillet. Add the tilapia and cook for 2 minutes on each side, or until fish is fully cooked and flakes apart easily with a fork. If you need to cook it in two batches, use half the butter for each batch.
Meanwhile, mix the avocado, cucumber, parsley, lemon juice, and kosher salt to taste in a small bowl.
Serve blackened tilapia with the avocado cucumber salsa, with more lemon wedges (optional).