Wheat Free Blackened Tilapia
That deeply charred crust and smoky, spiced aroma make this one of the most satisfying ways to cook fish on a weeknight. The blackening spice blend — smoked paprika, cumin, cayenne, thyme, and oregano — comes together in minutes and delivers serious depth of flavor without a single grain of wheat in sight. Garlic-infused oil keeps things rich and fragrant, while a hot cast-iron skillet does the heavy lifting, creating that signature crust that locks in the tender, flaky fish underneath. Because the seasoning is built entirely from whole spices and the recipe skips any flour dredge or breaded coating, there's no need to swap or substitute a thing. A finishing touch of fresh scallion greens and a squeeze of lemon brightens everything up and keeps it feeling light despite all that bold, smoky heat. This is the kind of dish that looks and tastes like it came from a restaurant, but comes together entirely in your own kitchen with total control over every ingredient.
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!