Fructose 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. Managing fructose intake often means scanning every spice blend and sauce for hidden sugars or high-fructose additives, but this recipe keeps things completely clean. The blackening spice is built from scratch using smoked paprika, cumin, thyme, oregano, and cayenne, so you know exactly what's going into every bite. Garlic-infused oil brings that savory depth without the fructans that come with whole garlic, making it a smart swap that doesn't sacrifice any flavor. A hot cast-iron skillet and a knob of butter do the heavy lifting, creating that signature charred crust in just a few minutes per side. A squeeze of lemon and a scatter of scallion greens finish the plate with brightness and color. It's the kind of bold, no-fuss fish dish that proves eating within your limits never has to mean eating something boring.
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!