Tree Nut Free Blackened Tilapia
That deep, smoky crust on tilapia is one of the most satisfying things you can pull off on a weeknight, and this cast-iron method delivers it every single time. A bold homemade blend of smoked paprika, cumin, cayenne, and dried herbs does all the heavy lifting, pressing into the fish and transforming in the screaming-hot pan into something genuinely spectacular. Garlic-infused oil keeps the fillets moist and adds a savory backbone, while a knob of butter in the skillet gives the sear that rich, slightly nutty finish. Because everything here is built from straightforward spices and fresh fish, there are no hidden nut-based oils or ambiguous seasoning blends to second-guess — just clean, honest ingredients you can verify at a glance. A squeeze of lemon and a scatter of sliced scallion greens at the end brighten the whole plate without competing with that gorgeous char. It's the kind of dinner that looks and tastes like serious effort but comes together with one pan and a handful of pantry staples.
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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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