Macadamia Free Blackened Tilapia
Bold, smoky, and deeply satisfying, this blackened tilapia delivers serious restaurant-level flavor from a short list of pantry staples. A homemade spice blend of smoked paprika, cumin, cayenne, thyme, and oregano gets pressed right into the fish, so every bite is packed with heat and depth. Cooking it in a screaming-hot cast-iron skillet with garlic-infused oil and a knob of butter creates that signature dark, crackling crust while keeping the inside tender and flaky. Because the seasoning is built entirely from scratch, there's no need to second-guess store-bought spice mixes that might include unexpected nut-derived fillers or be processed on shared equipment. A squeeze of lemon and a scatter of scallion greens at the end brighten everything up without competing with the bold spice crust. It's a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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