seared fish

Jazz up your fish routine with this super-easy recipe for Blackened Tilapia with Avocado Salsa from Delish.com.

Blackened Tilapia

brown sugar

cumin

kosher salt

paprika

oregano

tsp. black pepper

garlic powder

(6-oz.) tilapia filets

olive oil

avocados, diced

tomatoes, diced

jalapeño, minced

cilantro

lime

Kosher salt

black pepper

How often are you cooking seafood at home?

I am the dad and the chef for my family. I'm always looking up new recipes to try and keep things interesting.  I have never taken the time to go back and write a review for all of the delicious things I have cooked. But,  oh man! This was one of the best tasting things I've ever cooked!! 10 out of 10! The salsa was good, but the fish was fantastic by itself!

I made this last night I bumped the sugar down to 2 teaspoons instead and I did a teaspoon of chili powder also other then that I kept the recipe the same. I also added lemon to the salsa so the avocado doesn’t turn brown if we didn’t finish it all. The fish was so good. I’m making more today.

Delicious! Followed the recipe. Loved the hint of sweetness. Great avocado  salsa. Had a bunch of the salsa leftover (fish was all gone!) so added a can of drained/rinsed chickpeas for a bonus salad tomorrow.

Used just a pinch of sugar and was fairly happy with the result. Too salty for our taste (perhaps because no sugar to balance) but I’ll def make this again with less salt. Added some white onion to the pico - delish!

Great!!! Made the whole dish without the brown sugar as others recommended and it was fabulous! Threw it on a bed of spinach.

I loved it. I made it for my family the day I saw it delicious

How many calories are in this without the salsa? Thanks

I love blackened tilapia, spice is my friend.  I made this minus the sugar and added chili powder.  Mmm mmm good

Take out the brown sugar completely. It was way too sweet and wasn’t a great flavor combo.

I should’ve read the comments on the sugar because it def ruined the entire fish for me. Way too sweet. Next time I’ll omit. Other than that, good recipe.

I didn't try the avocado part, but the tilapia was delicious. I didn't use brown sugar. I used a tad bit of honey, just a small drizzle on each piece of fish. It was delish!

Love love love this recipe! And very easy to make

I thought that all tilapia is farm raised.I don't buy or eat farm raised fish.

I loved this. It was nice to have a change of pace with the sweetness. I will definitely be making it again

So I made this recipe exactly as it is. My daughter loved it. My husband and I thought it was too sweet for fish. The recipe was good would be better on chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57ee7de0bbddbd6d99446d6d/mp4/Parmesan_Crusted_Tilapia_WIDE_FINAL_1475247595_4000_hd_v3.mp4

This Parmesan-Crusted Tilapia will make you feel like you went out to a fancy seafood restaurant.

Parmesan-Crusted Tilapia

Pan seared fish fillet. It's what's for dinner. Pronto. And so easy to make and tastes so darn delectable with its lemon butter sauce that you're going to completely forget it's good for you. Here's how to make it.

Pan-Seared Fish Fillet

fish

Ghee or grapeseed oil

ghee

lemon

Sea salt and black pepper

Preheat

Set a heavy cast iron or stainless steel skillet over medium-high heat until very hot but not smoking, about 3 minutes.

While the skillet is heating, wash the fillet, then pat it really dry with paper towels. The drying part is critical, otherwise, the skin won’t get crisp. Season both sides of the fish fillet with salt and black pepper.

Cook

When the skillet is hot, carefully add just enough ghee or oil to evenly coat the skillet. Wait a few seconds for the oil to heat and then quickly add the fish, skin side down. The fillet will contract and curve upwards. When this happens, take a flexible spatula and press the entire fillet gently back down and hold for a few seconds to ensure even cooking and crisp skin all over. Let the fish cook without messing with it too much until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes.

Flip

Carefully and gently use a spatula to lift up the fillet and flip it over. Add the butter, if using, and baste the fish until cooked through, 2 to 3 minutes longer.

Serve

Gently transfer the fish to a plate and serve with a squeeze of lemon.

Don&#39;t skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.

Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley

Salt

Extra virgin olive oil

Green Bell Pepper, (cored and chopped)

Red Bell Pepper, (cored and chopped)

Shallots. (chopped)

garlic cloves, (minced)

pitted Kalamata olives, (halved or chopped)

lemon, (juice off)

tbsp coriander

Aleppo pepper

tsp cumin

tsp black pepper

Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.

In a small bowl, combine the spices to make the spice mixture. Set aside for now.

In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.

Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.

Pat fish dry and season with the remaining spice mixture on both sides as well.

In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it&#39;s not ready to be turned over.  Leave it for a little bit. It should release when ready.)

Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

Very good. Maybe the best sea bass I have eaten. Relatively easy to prepare. 
Will definitely save the recipe. It will probably be my go to recipe for sea bass dining.

We LOVE this recipe. Have prepared it with several different types of fish and it never disappoints:) My question is could this be prepared using chicken breasts?

Question:
Can I use this same recipe on Tilapia?

Absolutely loved this dish 
So fresh and clean. Great spice mix for the fish . 
Highly recommend

This was delicious and simple.  I didn't have a red bell pepper so I substituted a chopped fresh tomato which I mixed with the topping just before serving.  Next time I might throw some fresh chopped herbs on top, but it was certainly good the way it was.

We all love this recipe, I can’t seem to get these lovely thick fillets in the UK so double up on what I can get and we thoroughly enjoy it. Tasty and delicious, it’s a regular meal in our house.

Made with Mahi Mahi and it was so good! And easy to put together on a weeknight.

Substituted striped bass, turned out very good. Will make again.

The recipe is wonderful, but I may not be back.  You have so many pop up adds it almost impossible to read the recipe.  I had to go old school and print it. 🤣

OMG this dish is superb. My family and i love it. I've made it a few times I think this has become a family favorite!!!

I'm so glad I found your website, we love fish but I was running out of ideas.... 
Tried this recipe today and loved it!
Served it with fried thick slices of "panisse" a specialty of Nice, a bit like polenta but made of chickpea. Excellent!
Thanks!

https://content.jwplatform.com/videos/SdcIvWL3.mp4

15-minute crispy pan seared sea bass with garlic and bell peppers

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Blackened Tilapia

Pan-Seared Fish Fillet

Mediterranean Pan Seared Sea Bass R...

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