Emulsifier Free Blackened Tilapia
That deeply charred crust and smoky, spiced aroma make this tilapia one of those weeknight dinners that feels far more impressive than the effort involved. The blackening spice blend — smoked paprika, cumin, thyme, oregano, and a kick of cayenne — is mixed entirely from scratch, so you know exactly what's going into it with no hidden additives or emulsifier-laden seasoning packets to worry about. Garlic-infused oil and a small pat of unsalted butter are all you need to carry the heat and help that crust develop beautifully in a screaming-hot cast-iron skillet. The high-heat sear does all the heavy lifting, locking in moisture while building that signature blackened bark on the outside. A squeeze of fresh lemon at the end cuts right through the richness and brightens every bite. It's bold, it's clean, and it comes together with nothing but real, whole ingredients you can feel good about.
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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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