Smoky, spicy, and deeply satisfying, this cast-iron tilapia brings serious restaurant energy to a weeknight dinner. The homemade blackening blend — smoked paprika, cumin, cayenne, thyme, and oregano — builds layers of bold flavor without a single grain of rye hiding anywhere in the mix. That matters more than you might think, since pre-made spice blends and seasoning packets are notorious for sneaking in unexpected fillers or grain-based anti-caking agents. Here, you control every ingredient from start to finish. Garlic-infused oil keeps things aromatic and rich, while a screaming-hot cast-iron skillet does the heavy lifting, creating that gorgeous, deeply charred crust that gives blackened fish its name. A pat of butter right before the fillets hit the pan adds just enough richness to balance the heat. Finish with bright lemon wedges and fresh scallion greens, and you've got a plate that looks and tastes like you actually tried — even if it came together in minutes.
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Pat the tilapia fillets completely dry with paper towels.
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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