Chestnut Free Blackened Tilapia
Bold, smoky, and deeply satisfying, this cast-iron tilapia delivers a serious crust with a tender, flaky center that makes it feel like a restaurant-quality meal on a weeknight. The blackening spice blend — built from smoked paprika, cumin, cayenne, thyme, and oregano — creates that signature char without any specialty ingredients you'd have to hunt down. Garlic-infused oil keeps the flavor rich and aromatic while the butter in the screaming-hot skillet helps the crust develop fast and stay locked onto the fish. Tree nuts and chestnuts are a common hidden concern in spice blends and flavored oils, but every component here is straightforward and easy to verify at the store. A squeeze of lemon and a scatter of scallion greens at the end cut right through the heat and smoke, balancing the whole dish beautifully. If you've never cooked fish in a cast-iron pan before, this recipe is a genuinely great place to start — the technique is simple, the payoff is huge, and cleanup is easier than you'd expect.
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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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