Mustard Free Blackened Tilapia
That deep, smoky crust on a perfectly seared piece of fish is one of the most satisfying things you can pull off in a home kitchen, and this recipe delivers exactly that. The blackening spice blend — built from smoked paprika, cumin, thyme, oregano, and a kick of cayenne — is mixed entirely from scratch, so you know exactly what's going into it. That matters more than it might seem, because many store-bought spice blends and seasoning packets sneak in mustard flour or mustard seed as a filler or flavor booster. Here, every ingredient is listed and clean. A screaming-hot cast-iron skillet and a little butter do the heavy lifting, creating that signature charred crust while keeping the inside tender and flaky. A squeeze of lemon at the end cuts through the heat beautifully and ties the whole plate together. It's bold, it's fast, and it's the kind of weeknight dinner that feels way more impressive than the effort involved.
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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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