Lupin Free Blackened Tilapia
Smoky, spicy, and deeply charred on the outside with tender, flaky fish inside — this cast-iron tilapia is the kind of weeknight dinner that feels way more impressive than the effort involved. The homemade blackening spice blend is built from pantry staples like smoked paprika, cumin, cayenne, and dried herbs, so you know exactly what's going into every bite with zero mystery ingredients to worry about. Lupin flour has quietly crept into a surprising number of spice blends and seasoning mixes on store shelves, which makes a from-scratch rub like this one a genuinely smart move. Every component here — the fish, the butter, the garlic-infused oil, the spices — is naturally free of that legume, so there's no label-scanning required. Getting the cast-iron screaming hot before the fish hits the pan is the real secret to that signature blackened crust; don't rush the preheat. A squeeze of lemon at the end cuts right through the bold spice and makes the whole dish sing. It's bold, satisfying, and completely dialed in.
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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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