Blackened Tilapia Recipe | Spicy Cajun-Style Fish Packed with Flavor
Ingredients
- 2 tbsp Smoked Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Dried Thyme
- 1 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 4 Tilapia Fillets (6 ounces each)
- 4 tbsp Unsalted Butter, melted
- 2 tbsp High-Smoke-Point Oil (e.g., avocado or canola)
- Lemon Wedges, for serving
Instructions
- In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, dried thyme, cayenne pepper, black pepper, and kosher salt until well combined.
- Pour the melted butter into a shallow dish and spread the spice blend on a separate large plate.
- Pat the tilapia fillets completely dry with paper towels. This is a crucial step for a crispy crust.
- Dip each fillet first in the melted butter, coating it completely, then press it firmly into the spice blend on both sides.
- Heat the oil in a large cast-iron skillet over medium-high heat until it shimmers and begins to smoke lightly.
- Carefully place two fillets in the hot skillet. Cook for 3-4 minutes on the first side, until a dark crust forms. Do not overcrowd the pan.
- Flip the fillets once and cook for another 2-3 minutes on the second side, until the fish is opaque and flakes easily with a fork.
- Remove the fish from the skillet and repeat the process with the remaining two fillets.
- Serve immediately with fresh lemon wedges.
Notes
Ensure your kitchen is well-ventilated; the blackening process creates a significant amount of smoke.