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Blackened Tilapia

5 stars based on 63 votes

blackened tilapia

This is one of my favorite fish recipes, and it’s super quick and easy. Mild tilapia fillets are dusted with a bold Cajun spice rub, then sautéed in olive oil until crisp and flavorful on the exterior and tender and flaky within. 

Begin by making the Cajun spice rub. In a small bowl, combine paprika, brown sugar, oregano, salt, cumin, garlic powder and cayenne. Don’t worry about the amount of cayenne — the fillets have a little kick to them but they’re not too spicy, even for kids.

Next, dust the spice rub evenly over the tilapia fillets.

Heat the olive oil in a large sauté pan, then cook the fillets a few minutes per side, until crisp and reddish-brown (“blackened”) on the outside and flaky on the inside.


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Blackened Tilapia

Servings: 4
Total Time: 15 Minutes


  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons light brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 4 six-ounce tilapia fillets
  • 1 lime, cut into wedges (optional, for serving)
  • 2 tablespoons olive oil, for cooking


  1. Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper and salt in a small bowl; mix until well combined (use your fingers to break up the lumps of brown sugar). Sprinkle the spice rub evenly over both sides of the tilapia fillets.
  2. Heat the olive oil over medium-high heat in a large non-stick pan. Cook the fillets for 2-3 minutes on each side until reddish-brown on the outside and flaky on the inside. Serve immediately with lime wedges.

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Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 236
  • Fat: 10g
  • Saturated fat: 2g
  • Carbohydrates: 3g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 34g
  • Sodium: 672mg
  • Cholesterol: 85mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    This Blackened Tilapia is fantastic! I made it just as the recipe instructs and it did not disappoint. Served it with roasted asparagus and lemon brown rice–a perfect meal.
    Thanks Jenn–your recipes are always so easy to follow and delicious!

    - Cathy on December 5, 2017 Reply
  • 5 stars

    I love this recipe!! Its so easy, delicious, and best of all quick! My husband and I don’t like too much spice so I leave out the cayenne and just add a pinch of black pepper instead. Otherwise, I use all other ingredients as stated and it comes out great! I’ve made it with flounder and lemon sole as well and it came out just as good. I definitely recommend!

    - Joyce Ebani on December 4, 2017 Reply
  • This sounds wonderful. I blacken catfish a lot, but hadn’t thought of doing so with tilapia. I try to be sugar free, so what would you substitute for brown sugar? Is it crucial to the dish. Thanks.

    - Bill on December 3, 2017 Reply
    • Hi Bill, you can just omit the sugar — it’s not crucial here. Enjoy!

      - Jenn on December 5, 2017 Reply
  • 4 stars

    I am not a big fish person to begin with and I wish I would have followed the recipe more concisely. I didn’t have any fresh limes which I thought would be a great flavor addition, so I used lime juice concentrate on the fish before I put the dry spices on. I honestly didn’t taste much lime doing it this way and the spices didn’t stick to the fish the same. I so wish I had the real deal limes!
    Also, thinking it would make it healthier, I grilled the fish instead of pan frying.
    Either the paprika or the cumin overpowered the other flavors.
    Overall, I believe that if I would’ve followed the recipe better, I may have enjoyed this fish more…..which by the way, my husband loved and devoured!

    - Michelle Anderson on December 2, 2017 Reply
  • 5 stars

    Another hit! Quick, easy and delicious!

    - Nora on October 4, 2017 Reply
  • 5 stars

    This recipe was out of this world!!!! It was perfect, I have used it several times.

    - Wintress on September 12, 2017 Reply
  • 5 stars

    This recipe is to die for. Seasoning is perfect. I truly enjoyed it. Actually making it again tomorrow.

    - Michelle Smith on June 22, 2017 Reply
  • 5 stars

    Great and fast recipe and it was delicious! My family really liked it.

    - Nella on June 8, 2017 Reply
  • 5 stars

    It is incredible that just a few ingredients could make this dish taste so delicious. I did not have garlic powder so I used fresh garlic, it worked fine, but I think powder would have blended in much better with the taste of the other spices for this dish. I usually leave out sugar for most recipes, but it is a must for this dish. Once the sugar caramelized and fused with the spices, OMG the taste is incredible.

    - Lionel on May 18, 2017 Reply
  • 5 stars

    Absolutely love this recipe! It is my go-to recipe for tilapia. I have served this dish several times when we’ve had guests and it is always a hit. Even my son, who is picky about spices, enjoys this dish! I have yet to find a recipe of Jenn’s that we haven’t liked! Even so, this is definitely one of our favorites!

    - Cecelia Martinez on May 11, 2017 Reply
  • Made this and then broke it up to put in tacos with cabbage and avocado dressing. Delish!

    - Tami Kaminsen on May 11, 2017 Reply
  • 5 stars

    Loved this quick, easy, delicious recipe! It will be a staple for sure. Thank you!!

    - Kelly on April 18, 2017 Reply
  • 5 stars

    My husband was not happy about having fish for dinner but he had seconds. It was delicious. I was scared of the cayenne pepper but Jen said not to be and I’m glad I listened. I served it with Jen’s Mexican rice.

    - Stacy on April 3, 2017 Reply
    • 5 stars

      In case anyone wants to know how this turns out on Mahi it’s very good. I had the skin taken off so I could season both sides. My husband and I did agree that it’s better on tilapia. I think because mahi is thicker the seasoning to fish ratio is better on the talapia (and the mahi has to be cooked longer) but my MIL loves mahi and she thought it was great. Hope this helps those who asked.

      - Stacy on April 15, 2017 Reply
  • 5 stars

    Soo quick and easy. If you need dinner in 10 minutes, this is it!

    - Evelyn on March 22, 2017 Reply
  • 5 stars

    Great flavor & very easy! Talipia never tasted so good!

    - Alisa W on March 2, 2017 Reply
  • 5 stars

    This spice mix is perfect as written. I’ve made it twice in 2 weeks. The 2nd time we used the blackened tilapia for fish tacos. I made your chipotle sauce to top the tacos. So delicious & fresh. Both times, I served your Mexican rice as the side. Thanks again, Jenn!

    - Loretta G on March 1, 2017 Reply
  • 5 stars

    I use this recipe for my fish tacos. It’s so good!

    - Flo on February 28, 2017 Reply
  • Hi,

    Could I grill this in the oven?

    - Lynda on December 12, 2016 Reply
    • Hi Lynda, when you say you’d like to use the oven to grill it, I’m assuming you mean broiling. If so, Yes– I’d coat them with a little bit of oil and then broil them so that they blacken a bit more. Enjoy!

      - Jenn on December 13, 2016 Reply
  • 5 stars

    First of all, I would like to say I just love your recipes!!!!!!! Can you use this blackening seasoning on any white fish?

    - Lisa Leary on December 12, 2016 Reply
    • Glad you like the recipes, Lisa! Yes, I think this seasoning would work nicely on a variety of fishes.

      - Jenn on December 12, 2016 Reply
  • 5 stars

    Decided at the last minute to make this for dinner tonight but didn’t have any fish in the house. Used chicken instead. Cut the chicken into strips, then coated with the Cajun seasoning and sauteed the strips in an olive oil/butter combo. Served with roasted carrots with thyme (my very favourite way to serve carrots – thank you!) and sauteed asparagus. Absolutely wonderful and less than 30 minutes from start to finish. Thanks so much for your awesome recipes!

    - Janet Pullan on December 4, 2016 Reply
  • 5 stars

    So easy and quick! It has become my favorite fish recipe.

    - Amy on December 1, 2016 Reply
  • 5 stars

    I’ve never been a fan of tilapia until now! Great recipe. Next time I want to stir fry rice in the pan used to cook the fish. I’ve made scrambled eggs using the pan I’ve cooked fried seasoned fish in before and they are always amazing. Thanks for another winner!

    - Janet on December 1, 2016 Reply
  • This looks delicious!! I’m always looking for fish recipes & was wondering if I could substitute haddock for the tilapia? I will be trying this very soon.

    - Cathy Berthier on December 1, 2016 Reply
    • Hi Cathy, I think that should work. I’d love to hear how it turns out with the haddock!

      - Jenn on December 1, 2016 Reply
  • 5 stars

    I was looking for a fish recipe that was different than my usual breaded flounder or lemon/garlic/parsely dressing. This was absolutely fantastic. The Cajun spice was the perfect balance to the sweetness of the fish.
    Thanks for another great recipe! I know I can always count on your website for wholesome, easy, but really delicious meals!
    Happy Thanksgiving (and I’ll be using your stuffing recipe as well!)

    - Annalisa P on November 16, 2016 Reply
  • 5 stars

    Great recipe! Loved it AND quick!

    - Tracy Bellavance on November 9, 2016 Reply
  • 5 stars

    Could you fry this in coconut oil to give it a little of that flavor profile? I was wanting to pair this with some rice with red peppers and coconut and cajun corn on the cob. Any suggestions! I am looking forward to making this, it seems foolproof!!!!

    - Sabrina on September 15, 2016 Reply
    • Hi Sabrina, I haven’t cooked this in coconut oil, but another reader did and was happy with the results. I like the sound of the sides you’re planning to serve with the fish. Hope you enjoy!

      - Jenn on September 15, 2016 Reply
  • 5 stars

    This is one of our “go to” recipes and we love it!

    - Carol Freeman on September 6, 2016 Reply
  • 5 stars

    So easy & so delicious! Will definitely be fixing this again soon!

    - Alisa Feek on August 10, 2016 Reply
  • Hi Jenn,
    Any other fish you could recommend instead of Tilapia?

    - Elisa on July 6, 2016 Reply
    • Hi Elisa, Hi Kristen, You could substitute pretty much anything here. A couple great options are salmon, snapper, grouper or mahi mahi.

      - Jenn on July 7, 2016 Reply
  • 5 stars

    This is literally a tried and true recipe for me! Thank you so much. Whenever I make it everyone loves it. Just a tip: If you’re feeling a little unhealthy, add some butter, a splash of lime juice, some peppers, and any leftover seasoning to the pan after you take all of the fish out to make a really flavorful sauce . I did that the last time I made this and it was AMAZING!

    - Judith Bell on June 17, 2016 Reply
  • 5 stars

    Just awesome! Thanks for the great recipe. I made it for my wife with cajun Brussel sprouts and she thoroughly enjoyed it.

    - Sean on June 15, 2016 Reply
  • Do you recommend making up a larger batch of the rub and keeping it on hand?
    I have a meat rub that I keep ready.

    Thanks for ll the goodies!!!

    - mary McKeaney on April 25, 2016 Reply
    • Sure, it’s always nice to have extra on hand!

      - Jenn on April 25, 2016 Reply
  • Hi!
    What do u think about grilling this is foil packets instead of frying? Just looking for ease of prep as I am planning on also making a sauté of veggies(zucchini,yellow squash and tomatoes) and Pearl couscous.
    Also wanted to say that for more years that I can count I have loved looking at food blogs and trying many recipes. Without a doubt your blog has brought me the most success! Thank you! Each and every one I have tried has been delicious:)

    - Kath Tashjian on April 8, 2016 Reply
    • Hi Kath, Thanks for the kind words – I’m so glad the recipes are working for you! I think you could definitely grill the tilapia in foil packets; the only thing is that you won’t get that nice sear, which adds texture and flavor.

      - Jenn on April 9, 2016 Reply
  • 5 stars

    My tilapia has not been the same since I started using this recipe. I love it!!!!

    - Shamika on March 29, 2016 Reply
  • 5 stars

    This is excellent. It’s foolproof. I usually don’t have luck with fish, but this turned out perfect!

    - Mary brandt on February 15, 2016 Reply
  • 5 stars

    The seasoning is amazing. It’s one of the most easiest and quick kid friendly dinners that I frequently make. However, before using the seasoning… I mix it with unflavored yoghurt and it really gives the fish an amazing flavor.

    - Kathy on January 12, 2016 Reply
  • 5 stars

    This seasoning is fantastic. We usually use a store bought brand, but this far exceeded the other one. We live on the Gulf Coast and use it regularly.

    - Michele Martinets on December 10, 2015 Reply
  • 5 stars

    Now I finally know how to make blackened fish! I didn’t realize the sugar was what gave it the gorgeous color. The spice blend in this recipe was perfection! Five stars.

    - Rachel on October 29, 2015 Reply
  • 5 stars

    I tried the blackened tilapia for the first time and it was AMAZING!!! Me and my fiancée truly enjoyed it. I served it with rice and sautéed mushrooms. Thank you so much!

    - Tracy McKee on October 21, 2015 Reply
  • 5 stars

    Cooked this on the grill in a cast iron pan. Family absolutely loved it. Your buffalo wings on the grill are my absolute favorite wing recipe.

    - Mike on September 16, 2015 Reply
  • 5 stars

    My 6 year old son loves this fish (as do my husband and I)! It is easy to prepare and so flavorful.

    - Sara J on August 29, 2015 Reply
  • I refer to your website for recipes almost daily. I always get compliments on the menu. I just finished making blackened tilapia and side dish was sautéed zucchini and cherry tomatoes. My family loved it. Tilapia was so good with spices and fresh lime.

    - Maria Javardian on July 10, 2015 Reply
  • i would like to know how long did u cook each side and how high should the temp be and would side dish would go good with it

    - bryan on July 10, 2015 Reply
    • Hi Bryan, If you click on the “recipe” tab, you will find specific instructions. Enjoy!

      - Jenn on July 12, 2015 Reply
  • 5 stars

    This recipe was really, really good. For those that are watching their weight, I would propose skipping the sugar, and instead of pan frying, pop it in the oven. I have had oven baked blackened tilapia before and it’s just as good. Overall, great recipe and great rub. I made extra of the rub and stored it in tupperware for the next time I make this. Thank you!

    - Monica on June 30, 2015 Reply
  • 5 stars

    This was AMAZING! Easy and quick dinner and everyone loved it! Kids requested it be added to the “regular” menu! I cooked it in coconut oil and used less cayenne just so it wouldn’t be too “hot” for my kids.

    - Jenni on May 29, 2015 Reply
  • 5 stars

    Very nice recipe. I will be making this again.

    - Melissa rattell on May 4, 2015 Reply
  • 5 stars

    Fantasic! It was too healthy so I added 2 tablespoons of softened butter to the spice rub and we absolutely loved it.

    - Mike Williams on April 18, 2015 Reply
  • 5 stars

    Awesome recipe! My family loved it 🙂

    - Mahhum Mobashir on April 3, 2015 Reply
  • 5 stars

    These were delicious !! And SO easy to make! Ill definitely be making again! Im not a big fan of cumin so I only used half the amount, but everything else I did as said and they turned out great !

    - Robyn on March 27, 2015 Reply
  • 5 stars

    Very good fish. I also use this mixture on chicken and shrimp. Great on anything!

    - Courtney on March 27, 2015 Reply
  • 5 stars

    This was delicious!! Will definitely make again. I may decrease the cayenne to 1/8 tsp. for my 6 year old, who said it was too spicy (I ate her piece!) I even made a 2nd piece for my husband who came home late, knowing he would love it too – and he did!

    - Stephanie on March 26, 2015 Reply
  • 5 stars

    This is great! I had a salt free Cajun spice rub on hand so I used that, but the cooking method was just what I was looking for. This recipe is quick and easy and will become part of my routine.

    - Kisha on February 25, 2015 Reply
  • 5 stars

    Absolute winner! I wanted something very different from Old Bay seasoning for tilapia and finding this recipe was incredible! The aroma was insane, the fish turned out great, and the splash of lemon took it to a whole new level! I can still smell the spices…long after dinner. Highly recommend trying this recipe!!

    - Karen Cabrera on February 17, 2015 Reply
  • 5 stars

    Quick & easy. You could have dinner on the table in 30 minutes including side dishes. A fish hater had the fish tonight and really liked it and asked me to make it again. Winner! I served it with balsamic roasted beets, green garden salad, and rice pilaf.

    - Kim G. on February 8, 2015 Reply
  • How many tilapia fillets–and how many ounces per serving?

    - Linda Pickens on February 2, 2015 Reply
    • Hi Linda, The recipe calls for four 6-ounce fillets, so one fillet per serving.

      - Jenn on February 6, 2015 Reply
    • 5 stars

      We loved it. Thanks for a great recipe. I changed nothing on it. And it turned out great. Made the seasoning in the morning and a salad. And it made a quick meal at dinner time.

      - Kristen Hoh on January 31, 2017 Reply
  • 5 stars

    The Cajun spice rub from the blackened Tilapia is a definite winner, better than offered by Penzys.

    The proof is my wife who is one of the world’s most picky eater where fish is concerned ate her entire serving.

    - Michael Eldridge on January 10, 2015 Reply
  • 5 stars

    Thank you Jennifer! We plan to eat more fish because we loved the rub so much! Everything I’ve tried from your website has been delicious.

    - Ed on December 29, 2014 Reply
  • 5 stars

    So I had some tilapia in my freezer but did not want to stop by the store on my way home. Googled a tilapia recipe and came across this one. Best one ever! Family loved it. I paired it with some cilantro rice and sauted garlic kale with cajun seasoning.

    - Tanya on December 17, 2014 Reply
  • 5 stars

    This was absolutely delicious. I substituted coriander for paprika and oregano (didn’t have either in the house) but it still came out great. Thank you!

    - Vishu on December 13, 2014 Reply
  • 4 stars

    Tilapia is great and so is this recipe. Just be sure of the source of your tilapia. Tilapia imported from China is known to be farmed raised in sewage treatment ponds.

    - Jerald Lynch on December 10, 2014 Reply
  • 5 stars

    This recipe is just delicious. The look of the finished product is exactly like the photograph in the recipe. I changed nothing in preparation and the whole family loved it. We served the fish with Jasmine rice and fresh vegetables on the side.

    - Jim Ryan on December 4, 2014 Reply
  • 5 stars

    Just made this was delicious! The whole family loved it!!

    - Deb on November 24, 2014 Reply
  • 5 stars

    I love this recipe but can I use it on Swai fish

    - Stephanie on October 24, 2014 Reply
    • Hi Stephanie, Yes, that should work.

      - Jenn on October 24, 2014 Reply
  • 5 stars

    This recipe was absolutely awesome! Will become a favorite in our family! Thanks for sharing!

    - Karen Stenicka on October 21, 2014 Reply
  • 5 stars

    Hi Jenn,

    Can I use flounder fillets? I’m trying not to fry fish. Do you recommend baking or broiling? If so, which one is better and for how long? Will the fish still be blackened?

    - Seidi on October 7, 2014 Reply
    • Hi Seidi, Flounder fillets will work. I’d probably coat them with a bit of oil and then broil them so that they blacken a bit more.

      - Jenn on October 7, 2014 Reply
  • 5 stars

    Delicious, super easy and fast. I love it! Note: the spice was a bit much for the kids. Enjoy!

    - Graham on September 22, 2014 Reply
  • Could you broil this in the oven? If so, how long?

    BTW, I think your website & recipes are fantastic! Top-notch. 🙂

    - debbie on September 4, 2014 Reply
    • Hi Debbie, Yes that would be fine. I’d say 5-10 minutes, depending on the size of the fillets. And thank you!

      - Jenn on September 4, 2014 Reply
  • 5 stars

    Man this was easy and tasty. Takes a very plain fish and makes it extremely flavorful. Quick weeknight dish.

    - egbluesuede on August 25, 2014 Reply
  • 5 stars

    I love this recipe! It has become a family favorite and enjoyed often.

    - Katie on July 13, 2014 Reply
  • 5 stars

    I don’t like cayenne so I mixed up the rub mix and used taco seasoning instead and it turned out great. Love how easy these are to make – and good for you too!

    - Amanda S. on July 10, 2014 Reply
  • 5 stars

    Tilapia has become our favorite fish…so versatile and adapts well to many preparations. I made this the other night and both my husband and I were saying yum all the way through dinner. I’m going to make up some of the rub and keep in a zip lock bag and try it on a pork tenderloin and also boneless chicken breasts. Thanks for a great, easy recipe. I’m really enjoying your website!

    - Linda on July 2, 2014 Reply
  • 5 stars

    We have this so often in our household, I keep a jar of the spice mixture all made up, then, it cuts down on prep time. So good. Would be good on corn on the cob too!

    - Karen on June 27, 2014 Reply
  • Can I do this without cumin ? I don’t have that on hand. But my husbands in the mood for tilapia

    - Kayla on June 10, 2014 Reply
    • Hi Kayla, You could but it won’t be quite the same; the cumin adds a lot of flavor.

      - Jenn on June 11, 2014 Reply
  • Can I use this recipe without cumin ?? I have everything but that .

    - Kayla on June 10, 2014 Reply
  • This was delicious! I’ve always been afraid to cook fish but when I saw this recipe I just knew I had to try it and it turned out great. This will become a regular dish. Thank you!

    - Halimah on March 9, 2014 Reply
  • Jen, this recipe is wonderful. I’ve made these three times for my teens and I’m making again tonight at the request of my uber-finicky son. I always find frozen tilapia on sale and never really knew how to make them taste good compared to other fleshier fish. Thanks. Really love your blog, visuals, and most importantly…your recipes. Nice job!

    - Cathy Arrington on February 24, 2014 Reply
  • This was so easy and very good. I’ll be making it again soon.

    - Flo on January 20, 2014 Reply
  • Saw this in my inbox yesterday and picked up the tilapia at the store. The rest is history. This goes down as the “best fish I have ever made, as exclaimed by my 22 year old son”. I had all the ingredients on hand except the fish, and it was a very quick, simple, impressive and delicious high point of our meal. Thanks once again! All I have to say is once upon a chef…and my family knows what to expect! (This would be great to use in a fish taco dish).

    - Karen T on January 16, 2014 Reply
  • This is a super easy full proof fish recipe and we all love it. Thanks for taking the fear out of cooking fish!

    - Theresa on January 15, 2014 Reply
  • Absolutely delicious! A new go to for quick dinners! This is easy to make for one person, esp since you can keep the spice mixture sealed up!

    I paired with sauteed green beans and brown rice & quinoa mixture.

    - Steven on January 7, 2014 Reply
  • Another fabulous recipe. Served it with oven roasted broccoli splashed with a little fresh squeezed orange to balance out some of the heat. We ate on a OUAC kick and have been using your recipes almost every day. Keep them coming. I love checking my emails for new recipes !

    - Sharyn on November 18, 2013 Reply
  • I have made this dish many times as it’s so very easy and tasty. My husband loves it every time and even my grandaughters’ have eaten it. I have doubled the spice mixture to make it easy to prepare it the next time we have it. I’ve served it with rice and roasted vegetables for an easy, nutritious meal. Thank you Jennifer for creating this recipe!

    - Mary Redmiles on November 14, 2013 Reply
  • This is a fantastic weeknight meal – simple and quick to prepare, and best of all delicious! My entire family loves this recipe – I do put a little less of the spice mixture on the kids’ fillets, my husband loves it loaded up. To keep things quick and simple, I serve it with couscous and sautéed spinach.

    - Tracy on November 12, 2013 Reply
  • I have served this tilapia dish often. It is quick and delicious, a hit with my whole family. The rub is awesome; I have used it on salmon and chicken as well. I have made the rub as is, and also cut the paprika in half and used regular chili powder in its place. They are both good; it is a little spicier with the added chili powder, which we like. Serve with rice and a green vegetable.

    - Amber on October 23, 2013 Reply
  • Simple, fast, and yummy. Perfect weeknight recipe.

    - Abby on October 22, 2013 Reply
  • This is one of my favorite ways to make tilapia. It delicious and perfect for a quick, weeknight meal. I prefer to use fresh tilapia and I it cooks up easily in my cast iron skillet. I like to serve it with sauteed swiss chard or roasted broccoli. In the summer, it is great with fresh corn on the cod.

    - Ruchita on October 22, 2013 Reply
  • Great when combined with the Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette!!!

    - Lindz on August 26, 2013 Reply
  • To do a proper backened fish of any type, you MUST use a cast iron skillet and the spice mix is only pressed to one side.

    You recipe is great – I am not debunking it – but it is not blackened by definition.

    - This is Not Really Blackened on June 16, 2013 Reply
  • I LOVE this recipe!! I made the tilapia exactly as you suggest, and used it in fish tacos (after eating a bite or 5 of the fish). This seasoning rocks. Would love to see more easy fish recipes 🙂

    - Kelly on May 6, 2013 Reply
  • I feel a bit embarassed, but what do you serve this with beside the lime wedges? Fries or mashed potatoes? Any suggestion would appreciated. Thank you.

    - Mommy222 on April 21, 2013 Reply
    • I like to serve this with roasted sweet potatoes, but roasted potatoes or buttered rice would also work well. And any simply prepared vegetable would be good too…check out my recipes for roasted carrots or garlicky roasted broccoli.

      - Jenn on April 21, 2013 Reply
  • A delicious go-to dinner! I’ve made this dish numerous times and shared it with many friends and family who also give it rave reviews. If you are sensitive to heat you can leave out the cayenne or just use less. So good…a must try!

    - Katie on March 10, 2013 Reply
  • We loved the tilapia recipe. My kids don’t like a lot of spice so I used 1/8 tsp cayenne pepper instead of 1/4 and it was just as good with a little less”spice” for them

    - Jackie on March 10, 2013 Reply
  • We use this spice combination on tilapia, haddock, flounder and halibut. It makes any fish taste delicious! I sometimes bake the fish in parchment paper in the oven to avoid using oil. It’s still moist and delicious!!

    - Donna on March 9, 2013 Reply
  • Loved this recipe. Have used it with shrimp as well.

    It was the first receipe I tried from you and got me to follow you and “Like” you on Facebook.

    - Sharon on March 9, 2013 Reply
  • Love this recipe. It even got a non fish eater to eat fish.

    - Pam on March 9, 2013 Reply
  • I have cooked this recipe for my family three times since I discovered it on your site. I reduce the cayenne pepper to 1/8 of a tsp, as I am cooking for young children. After seasoning with the spice blend, I use a light dusting of a seafood breading mix. My family loves this dish.

    - Tonya on March 9, 2013 Reply
  • Another fantastic dish!! I have gone from not cooking at all to cooking 5 nights a week, and everything is from your blog!

    - Pam on March 4, 2013 Reply
  • Jenn — I loved this recipe! I used tilefish — was on sale at Balducci’s — and it was delicious! My picky 10 year old asked for seconds. Thanks so much — keep these great recipes coming!

    - Karen on February 8, 2013 Reply
  • your blog is so pretty.. love this dish.. my favorite fish is salmon, tilapia is on my list too, love any kind of fish spiced up.

    - Honey What's Cooking on January 15, 2013 Reply
  • This looks great! I’m not a huge fan of tilapia. Can I substitute another white fish? Any suggestions?

    - Kristen on January 14, 2013 Reply
    • Hi Kristen, You could substitute just about anything here, but snapper, grouper or mahi mahi would work particularly well. Salmon would be good too.

      - Jenn on January 14, 2013 Reply
  • Made this tonight for a quick mid-week supper. This was so delicious and easy, too. I had to double the recipe for my big family and not one bite left! I substituted 1/8 tsp granulated garlic for the 3/4 tsp garlic powder. Served the fish with a basmati rice pilaf and some fresh steamed green beans. Thank you, Jenn, for another simple but unbelievably tasty recipe. My husband and I had forgotten how good fresh tilapia can be!

    - Liesel on January 10, 2013 Reply
    • Glad you all enjoyed it, Liesel!

      - Jenn on January 17, 2013 Reply
  • We loved your recipe. It was quick and easy and I already had everything in my cupboard. Both my two and five year old enjoyed a large portion each. They especially enjoyed squeezing the lime wedges and we all talked about how the juice enhanced the flavor. Thanks for the wonderful and easy recipe.

    - Sofia on January 9, 2013 Reply
    • You’re welcome, Sofia. Glad to know it is kid-friendly!

      - Jenn on January 17, 2013 Reply
  • This recipe was wonderful! I had to use packaged, frozen salmon on hand (which I thawed — salmon is one of our emergency staples) and luckily the fillets were really thin, so they were similar to tilapia in size. The rub was delish!!! It wasn’t overly spicy, so the spice level was perfect. My husband raved and asked me to add it to my recipe collection. Yay!! Thanks again, Jenn, for another winning recipe!

    - Kim on January 7, 2013 Reply
  • I will most definitely be trying this one!

    - Teresa Taylor on January 7, 2013 Reply
  • Looks fantastic ~ especially because I don’t have to change anything to make it gluten free! Thanks so much.

    - julianne on January 3, 2013 Reply
  • Hi Jennifer – I am definitely going to try this recipe.

    One of our New Year’s Resolutions is to eat healthier and that includes more fish.

    Problem is, my husband firmly BELIEVES that he HATES Tilapia – and I have to agree that most restaurants do a lousy job with it . Still I’ve been afraid to try making it at home because I don’t want him to think I’m making something he doesn’t like just to be mean!

    This recipe sounds perfect for a secret test run to see if I can “trick” him into changing his mind. Right now our repertoire is limited to and by his pricey favorites: FRESH Alaskan Halibut, Tuna, Swordfish and Salmon… If this recipe works with him – I’ll feel emboldened and liberated!

    Oh and I been meaning to tell you that one of my (OUR) favorite and regular recipes is one of yours from last year:
    “Golden Roasted Cauliflower with Pecorino Romano Cheese” (Feb 19)

    My Honey/Hubby went from being a confirmed cauliflower hater to sometimes actually preferring this recipe to Mac & Cheese! And THAT is really something!

    Thank Jennifer and Happy New Year!

    I’ll let you know how Project Tilapia goes!

    - Jesselyn Andersyn on January 3, 2013 Reply
    • Hi Jesselyn, Nice to hear from you! I agree with you both — most restaurants do a lousy job with tilapia. It really needs the right preparation to be as good as those pricier options. This would definitely be a good one to try but you might try another recipe on my site first — the Crispy Tilapia Fingers with Lemon-Garlic Mayo — then graduate to this one. Good luck!

      - Jenn on January 3, 2013 Reply
      • hi jenn,
        i tried the tilapia fingers with garlic-lemon mayo during christmas eve. it was perfect! those who arent fish lovers become one! no joke. the mayo was so perfect too. but i added 2 more choices of sauce – ready made thai sweet chili and soy-vinegar sauce made from scratch.
        thanks for this recipe.
        happy new year!

        - Mary on January 3, 2013 Reply
  • Now that’s a simple and delicious AND quick dinner!
    Happy New YEar to you!

    - leslie on January 2, 2013 Reply

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