Cashew Free Blackened Tilapia
That deep, smoky crust on the outside with tender, flaky fish underneath is exactly what blackened tilapia is all about, and this version absolutely delivers. A homemade spice blend of smoked paprika, cumin, cayenne, thyme, and oregano gets pressed right into the fillets before they hit a screaming-hot cast-iron skillet — the result is bold, aromatic, and genuinely restaurant-worthy. Garlic-infused oil and a touch of butter keep the fish moist while helping that gorgeous char develop without burning. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden nut-based fillers sneaking into your spice mix. A squeeze of fresh lemon at the end cuts through the heat beautifully and brightens the whole plate. Whether you're serving this over rice, alongside roasted vegetables, or tucked into a warm tortilla, it's the kind of weeknight dinner that feels like way more effort than it actually is.
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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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