Nitrate & Nitrite Free Blackened Tilapia
That smoky, spice-crusted crust and tender, flaky interior make this one of the most satisfying ways to cook a weeknight fish dinner. The blackening spice blend comes together entirely from your pantry — smoked paprika, cumin, thyme, oregano, and a kick of cayenne — so you know exactly what's going into every bite. That matters more than it might seem, because processed seasonings and pre-made spice packets are common hiding spots for cured-meat derivatives and preservative additives you'd rather avoid. Here, every ingredient is clean and straightforward, with zero mystery fillers. A screaming-hot cast-iron skillet does the heavy lifting, creating that dramatic char without any shortcuts. A finish of fresh scallion greens and a squeeze of lemon keeps things bright and lively against all that bold, smoky heat. It's bold, it's fast, and it delivers serious restaurant-style flavor with total peace of mind about what's on your plate.
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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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