Brazil Nut Free Blackened Tilapia
That deep, smoky crust on tilapia is one of the most satisfying things you can pull off on a weeknight, and this cast-iron method delivers it every single time. A bold homemade blend of smoked paprika, cumin, cayenne, and dried herbs does all the heavy lifting, coating each fillet in a spice crust that chars beautifully in a screaming-hot pan. Garlic-infused oil and a knob of butter bring richness without overwhelming the fish, and the whole thing comes together in just a few minutes of active cooking. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at a glance. Scallion greens and a squeeze of fresh lemon at the end cut through the heat and brighten the whole plate. It's the kind of dish that looks and tastes like it came from a restaurant, but it's completely in your control at home.
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!