Blackened Tilapia Recipe – American Special
Blackened tilapia is a bold, flavor-packed dish inspired by Cajun cuisine, featuring mild white fish fillets coated in a smoky spice blend of paprika, cayenne, thyme, and garlic. The fish is seared over high heat to form a crisp, blackened crust that locks in moisture while delivering a satisfying touch of heat. Ready in about 11 minutes, this recipe is perfect for busy weeknights when you want something quick but full of flavor. Serve with rice, fresh salad, or creamy dressing to balance the spice and enjoy a satisfying meal with minimal fuss.
- Prep Time5 min
- Cook Time6 min
- Total Time11 min
Blackened Tilapia Ingredients :
- 4 (6-ounce) tilapia fillets
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- Lemon wedges (for serving)
How to make Blackened Tilapia :
Prepare the Spice Mix:In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well.
Season the Fish:Pat the tilapia fillets dry with paper towels. Rub the olive oil or melted butter on both sides of the fillets. Generously coat each fillet with the spice mix, pressing it in to adhere.
Cook the Fish:Heat a large skillet over medium-high heat. Once hot, add a little more oil if needed to coat the bottom. Carefully place the seasoned tilapia fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a blackened crust. The internal temperature should reach 145°F (63°C).
Serve:Remove the tilapia from the skillet and serve immediately with lemon wedges on the side.
Recipe Notes :
Fish Substitutes: You can replace tilapia with other mild white fish like cod, snapper, or catfish—choose according to texture preference.
Heat Level Adjustment: Modify the cayenne amount to control spiciness; tone it down for milder flavor or up the heat for bold spice lovers.
Cooking Method Variation: For a lighter version, bake the fillets in a hot oven instead of pan-searing; flip halfway through for even crust.
Serving & Storage Tips: Serve immediately for best crust texture. Leftovers store well in the fridge for up to 2 days—reheat gently in a hot skillet to maintain crispness.
