BHA & BHT Free Blackened Tilapia
Smoky, spicy, and deeply charred on the outside with tender, flaky fish inside — this cast-iron tilapia is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The blackening spice blend is built entirely from scratch using smoked paprika, cumin, thyme, oregano, and cayenne, which means you know exactly what's going into every bite. That matters more than it sounds, because many commercial spice blends and seasoning packets sneak in preservatives like BHA and BHT to extend shelf life — mixing your own eliminates that concern entirely. Garlic-infused oil and a pat of unsalted butter give the crust its richness and help the spices bloom against the screaming-hot cast iron. The result is that signature blackened crust: bold, aromatic, and just the right amount of heat. A squeeze of lemon and a scatter of fresh scallion greens at the end brighten everything up without complicating the process. It's a clean, punchy dish that proves eating without additives doesn't mean eating without flavor.
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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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