Almond Free Blackened Tilapia
Smoky, spicy, and deeply satisfying, this cast-iron tilapia delivers a serious crust with a tender, flaky center that feels like something you'd order at a restaurant. The homemade blackening blend — smoked paprika, cumin, cayenne, thyme, and oregano — comes together in minutes and coats each fillet in bold, layered flavor. Because you're mixing the spice rub yourself from scratch, there's no need to second-guess a store-bought seasoning packet that might share a facility with tree nuts. Garlic-infused oil and a pat of butter go into a screaming-hot cast-iron skillet, creating that signature char without any complicated technique. A squeeze of lemon and a scatter of fresh scallion greens at the end brighten everything up and cut through the heat beautifully. It's a weeknight dinner that looks and tastes impressive with almost no fuss involved.
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Learn more →Ingredients
4 servings
- 4 tilapia fillets (about 6 oz each)
- 2 tbsp garlic-infused oil
- 1 tbsp unsalted butter
For the blackening spice
- 2 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
For serving
- 2 scallions, green tops only, thinly sliced (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the tilapia fillets completely dry with paper towels.
- 2
In a small bowl, combine the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
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