Nutmeg Free Blackened Tilapia
Blackened tilapia is one of those weeknight dinners that looks and tastes like it came from a restaurant, but comes together in a single cast-iron skillet with minimal fuss. The homemade spice blend here — smoked paprika, cumin, thyme, oregano, and a kick of cayenne — delivers serious depth and heat without any of the pre-mixed seasoning blends that often sneak in unwanted spices. That matters because store-bought blackening seasonings are notorious for including nutmeg or other warm spices that can catch you off guard, so building your own blend from scratch puts you completely in control. The garlic-infused oil and a knob of butter create an incredibly savory crust as the fillets hit that screaming-hot skillet, producing that signature char that makes blackened fish so irresistible. A squeeze of lemon at the end cuts through the richness and brightens every bite. Serve it over rice, tucked into tacos, or alongside a crisp salad — this one is endlessly versatile and genuinely hard to mess up.
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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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