Beef Free Blackened Tilapia
Smoky, spicy, and deeply satisfying, this cast-iron tilapia delivers a serious crust without a single ounce of red meat in sight. The homemade blackening blend — smoked paprika, cumin, cayenne, thyme, and oregano — does all the heavy lifting, building layers of bold flavor that coat every inch of the fillet. Garlic-infused oil keeps things rich and aromatic before the butter hits the screaming-hot pan, creating that signature char that makes blackened fish so irresistible. The key is patience: letting the fillet sear undisturbed until it releases naturally means you get a deeply caramelized crust instead of a torn, soggy mess. A squeeze of lemon and a scatter of fresh scallion greens at the end cut right through the heat and bring the whole plate to life. It's the kind of weeknight dinner that looks and tastes like you really know what you're doing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!