blackened tilapia

Blackened Tilapia is a great way to have healthy baked tilapia that is bursting with taste and spicy goodness. With a great flavor profile, you can easily adjust or eliminate most of the heat.

Oven Baked Blackened Tilapia

Tilapia fillets (about four)

extra virgin olive oil

paprika (of your choice)

salt

onion powder

black pepper

cayenne pepper (to taste)

thyme

oregano

garlic powder

mayonnaise

lemon juice

sweet pickle relish

Preheat oven to 425 degrees.

Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.

This makes more seasoning than you need and save it tightly sealed for another cooking. You should only use 1/3 to 1/2 of this per pound of tilapia.

Line a sheet pan with foil and add 2 tablespoon olive oil. Brush it over the foil in an area that will have fish.

Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides). Use only about 1/3 - 1/2 of what you mixed. Save the rest for another cooking.

Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.

If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.

Cook until nicely brown and flaky. Internal temperature should be 145 degrees. This is about 10 minutes for big fillets and a minute or two less for small to medium fillets. Be sure to check the fish a few minutes before you think it should be done.

This super flavorful Blackened Tilapia recipe comes together in less than 10 minutes!! Topped with a cool and refreshing avocado cucumber salsa, this is the perfect quick and easy low-carb recipe. Paleo, gluten free, and whole30 compliant.

10-Minute Blackened Tilapia with Avocado Cucumber Salsa

tilapia filets

blackening seasoning

butter

avocado (diced)

cucumber

parsley (finely chopped)

juice of 1 lemon (plus more lemon wedges

kosher salt (to taste)

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).

Skillet Blackened Tilapia is an easy weeknight meal, and healthy to boot. Serve it over rice and vegetables, and dinner is ready in just minutes.&nbsp;

Skillet Blackened Tilapia

tilapia (- about four large filets)

Tablespoons canola oil

paprika

brown sugar

cumin

red pepper flakes

cayenne pepper

black pepper (-

Prepare the blackened seasoning by combining all ingredients.

Take the tilapia and pat dry with a paper towel. Lay out on pan or plate, and spread blackened seasoning on both sides of fish. Massage seasoning into fish with hands.

Heat skillet to medium high heat. Add half of oil to pan and when heated, add two pieces of tilapia.

Cook for 2-3 minutes, and flip, cooking another 2-3 minutes. If you have large, thick pieces of fish, you may need to cook longer. The fish is done when it flakes easily with a fork.

Repeat with remaining two pieces of fish.

Serve blackened tilapia over rice and vegetables, if desired.

Our recipe for blackened tilapia comes together quickly thanks to a few simple ingredients and easy to follow step by step preparations.

Blackened Tilapia Recipe - Cajun fish

Tilapia Fish

tbsp N’Orleans Cajun Seasoning

tbsp. Coconut Sugar or brown sugar

Kosher Salt

Black Pepper

tbsp. Olive Oil

lemon juice – Optional

In a small bowl, mix together the N’Orleans Cajun seasoning, and all of the other spices. Set aside.

Wash and pat dry the fish. And set on a plate.

Sprinkle the seasoning over the fish. Turn the fish on the other side and season with the Cajun mix. Set aside. Make sure that the fish is well coated on both sides. Let sit for at least 10 minutes or place in the refrigerator if not using right away.

In a large skillet or nonstick pan, heat the olive oil. When the pan is hot, add the fish and cook over medium heat for about 3 minutes. Cook 2 at a time.

Turn fish over and continue to cook for an additional 2-3 minutes, or until fish is golden brown on both sides. Repeat the steps with the remaining 2 fish.

Serve warm and enjoy with lemon!

An ultra-fast, healthy dinner with flavor you'll legitimately crave.

Blackened Tilapia

brown sugar (light

paprika (sweet

olive oil

lemon wedges

Combine brown sugar, paprika, salt, oregano, garlic powder, and cumin in a small bowl. Mix until evenly blended. Sprinkle the spice mixture over both sides of tilapia and rub in gently with your fingers.

Place a large enamel-coated or non-stick pan over medium-high heat, and drizzle in a thin layer of olive oil. When hot, place fish in the pan and cook for 2-3 minutes per side, until they are cooked through (145 degrees F and easy to flake with a fork) and have a dark reddish-brown crust on the outside. Spritz with lemon juice.

Remove from pan and serve right away with extra lemon wedges and a sprinkle of fresh parsley or oregano, as desired.

Just made this. Delicious and easy! I'll have to add the cayenne next time to bring some heat, I felt like that's all that was missing. But, hopefully without it will be a good recipe to share with the whole family.

Love love love this recipe for tilapias. I had a time to find a recipe for this kind fish. This is the way that I am gonna make from now. I just substituted brown monk fruit sweetener instead of brown sugar, and they tasted delicious! Thank you for the recipe.

We still can't get our kids to eat fish, but my partner and I both loved the flavor! We ate it with jasmine rice and baby carrots.

Perfect timing!  I had tilapia defrosting in the fridge and hadn't decided how to prepare yet.  This recipe was ideal.  Even not quite blackened, it was delicious.  I made a little mayo/Old Bay sauce to go with it, but it wasn't necessary.  Thank you, Monica!

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The most viewed blackened tilapia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine