Xanthan Gum Free Blackened Tilapia
Smoky, spicy, and deeply satisfying, this blackened tilapia delivers a serious crust with a tender, flaky center that feels like something straight off a restaurant menu. The homemade blackening blend — smoked paprika, cumin, cayenne, thyme, and oregano — comes together in minutes and coats every inch of the fish in bold, layered flavor. Because the spice mix is built entirely from whole dried spices and salt, there's no need to scan labels for hidden thickeners or additives that can sneak into pre-made seasoning blends. A screaming-hot cast-iron skillet does all the heavy lifting, creating that signature charred bark without any specialty equipment or complicated technique. Garlic-infused oil and a knob of butter add richness right at the sear, while a squeeze of lemon at the end cuts through the heat beautifully. It's a weeknight dinner that tastes like you put in way more effort than you actually did.
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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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