High Fructose Corn Syrup Free Blackened Tilapia
Smoky, bold, and deeply satisfying, this blackened tilapia delivers serious flavor with nothing more than a handful of pantry spices and a screaming-hot cast-iron skillet. The homemade spice blend — smoked paprika, cumin, cayenne, thyme, and oregano — means you know exactly what's going into your food, with zero mystery sauces or pre-mixed seasonings that might sneak in unwanted sweeteners. That matters more than it sounds, because a lot of store-bought blackening blends and marinades are where high fructose corn syrup tends to hide. Here, garlic-infused oil and a pat of butter do all the work of building richness, and the result is a crust that's genuinely charred and crackling at the edges while the fish stays tender and flaky inside. The technique is straightforward — get the pan very hot, press the spice rub firmly into the fillets, and let the heat do its thing without moving the fish too soon. A squeeze of lemon and a scatter of fresh scallion greens at the end brighten everything up beautifully. It's weeknight-fast, completely clean in terms of ingredients, and the kind of dish that makes tilapia feel like a real treat.
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!