Red Meat Allergy Friendly Blackened Tilapia
Tilapia is one of those proteins that takes bold seasoning beautifully, and this blackened preparation delivers serious heat and depth without a single trace of red meat. The homemade spice blend — smoked paprika, cumin, cayenne, thyme, and oregano — creates that signature dark, crackling crust that makes blackened fish so craveable. Garlic-infused oil keeps the fillets moist and fragrant before they ever hit the pan, while a touch of butter in a screaming-hot cast-iron skillet gives you that dramatic char in just minutes. For anyone managing a red meat allergy, fish dishes like this are a natural go-to, and this one is satisfying enough that nobody at the table will feel like they're missing out. A squeeze of lemon and a scatter of fresh scallion greens brighten everything up at the end, cutting right through the smoky spice. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!