Rice Free Blackened Tilapia
Bold, smoky, and deeply satisfying, this cast-iron tilapia delivers a serious crust built entirely from a homemade spice blend of smoked paprika, cumin, thyme, oregano, and cayenne. The technique is straightforward — a screaming-hot pan, a little garlic-infused oil, and a knob of butter — but the result looks and tastes like something you'd order at a restaurant. Every element here is naturally grain-free, so there's no need to swap anything out or second-guess a single ingredient. The blackening spice mix does all the heavy lifting, creating that gorgeous, deeply charred exterior while keeping the fish tender and flaky inside. A squeeze of lemon at the end cuts right through the richness and ties everything together. Scatter some scallion greens over the top if you want a little freshness and color on the 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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