Hazelnut 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. The homemade blackening blend of smoked paprika, cumin, cayenne, and dried herbs does all the heavy lifting, so you get serious depth of flavor without relying on any pre-mixed seasoning packets that might carry hidden nut warnings. Tree nut cross-contamination is a real concern with spice blends and flavored oils, but building the seasoning from scratch here keeps everything clean and fully in your control. Garlic-infused oil brushed over each fillet before the spice rub helps the crust adhere and adds a savory richness that pairs beautifully with the char from a screaming-hot skillet. The key move is letting the fish sear completely undisturbed until it releases naturally — that's how you get that signature blackened crust without tearing the fillet. A squeeze of lemon and a scatter of scallion greens at the end brighten the whole dish and cut through the heat just enough. It's bold, it's simple, and it's exactly the kind of recipe you'll come back to again and again.
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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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