Citric Acid Free Blackened Tilapia
Smoky, spicy, and deeply satisfying, this cast-iron tilapia delivers a bold crust with tender, flaky fish underneath — the kind of weeknight dinner that feels way more impressive than the effort involved. For anyone avoiding citric acid, fish dishes can be tricky since many store-bought seasonings and marinades sneak in citric acid as a preservative or flavor enhancer. Here, the blackening spice is built entirely from scratch using smoked paprika, cumin, thyme, oregano, and cayenne, so you know exactly what's going into every bite. Garlic-infused oil and a knob of unsalted butter do the heavy lifting on richness, no hidden additives required. The key to that gorgeous, deeply charred crust is a screaming-hot cast-iron skillet — let it get properly smoking before the fish hits the pan, and resist the urge to move the fillets until they release on their own. The lemon wedges listed for serving are optional, so you can skip them entirely if you're being cautious, or include them if your tolerance allows. This is the kind of bold, clean-ingredient cooking that proves eating around a restriction doesn't mean eating bland.
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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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