Best Blackened Tilapia

Posted: June 14

Time: 15 minutes

Yield: 4 servings

recipe image

Don't let the color fool you: the Best Blackened Tilapia isn't burnt at all. Instead, the fragrant spice coating becomes a deep dark brown as it cooks, creating the illusion of burning. So the fish remains juicy, savory, and flaky without drying out, allowing its flavor to fully mingle with the smoky, herbaceous, and sweet seasonings. In fact, the fish doesn't even have time to burn, since Best Blackened Tilapia comes together in just 15 minutes and is so easy to make. This is a unique take on a Southern seafood dish that will astound your tastebuds!


• 1 1/2 teaspoons paprika • 1 1/2 teaspoons light brown sugar • 1 teaspoon dried oregano • 3/4 teaspoon garlic powder • 1/2 teaspoon cumin • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 4 (6-ounce) tilapia fillets • 2 tablespoons olive oil, for cooking • 1 lime, optional, cut into wedges, for serving


Step 1

Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper, and salt in a small bowl, whisking until well-combined.

Step 2

Sprinkle the spice rub evenly over both sides of the tilapia filets.

Step 3

Heat the olive oil over medium-high heat in a large non-stick pan.

Step 4

Cook the filets until reddish-brown on the outside, flaky on the inside, and cooked to 145 degrees F, about 2-3 minutes per side.

Step 5

Serve immediately with lime wedges.

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