Pescatarian Blackened Tilapia
That deep, smoky crust you get from a screaming-hot cast-iron skillet is one of the most satisfying things you can pull off on a weeknight, and tilapia is the perfect canvas for it. A bold homemade blend of smoked paprika, cumin, cayenne, thyme, and oregano gets pressed firmly into each fillet before it hits the pan, building layers of flavor that taste like way more effort than it actually is. The garlic-infused oil keeps everything moist while the butter adds a rich, nutty finish right as the fish sears — the result is a deeply charred exterior with tender, flaky flesh underneath. Cooking it to 145°F ensures the fish is perfectly done without drying out, and that moment when the fillet releases cleanly from the pan is genuinely satisfying. A squeeze of lemon and a scatter of scallion greens at the end cut right through the heat and round out every bite. It's the kind of fish dish that converts people who claim they don't like fish, and it comes together with a short, clean ingredient list you can feel good about.
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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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