Pistachio 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 on a weeknight, and this cast-iron tilapia delivers exactly that. A bold homemade blend of smoked paprika, cumin, cayenne, thyme, and oregano gets pressed firmly into each fillet before it hits a screaming-hot pan, creating that signature blackened char that's packed with flavor. Garlic-infused oil keeps things rich and aromatic, while a touch of butter in the skillet adds just enough golden depth to the sear. The whole process is straightforward — dry the fish, coat it, and let the heat do the work — and the result is flaky, tender tilapia with a crust that looks and tastes like it came from a restaurant kitchen. Bright lemon wedges and fresh scallion greens cut right through the spice for a finish that feels complete without any fuss. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just a clean, confident cook with a seriously impressive payoff.
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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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