Eggless Blackened Tilapia
Bold, smoky, and deeply satisfying, this cast-iron tilapia delivers a serious crust with a tender, flaky center that feels like something you'd order at a restaurant. The blackening spice blend — smoked paprika, cumin, cayenne, thyme, and oregano — builds layers of heat and earthiness that coat every inch of the fish before it hits a screaming-hot pan. Garlic-infused oil and a pat of butter do the heavy lifting in the skillet, creating that signature char without any need for egg-based binders or coatings that can sneak into breaded fish dishes. The technique is straightforward: get the pan genuinely hot, press the spice crust on firmly, and let the fish sear undisturbed until it releases on its own. A squeeze of lemon and a scatter of fresh scallion greens at the end brighten everything up and cut through the richness beautifully. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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!