Blackened Tilapia

Tested & Perfected Recipes

These blackened tilapia fillets are dusted with bold Cajun spices and sautéed until crisp & flavorful on the outside and tender and flaky within.

blackened tilapia

This blackened tilapia 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.

What you’ll need to make blackened tilapia

How to make blackened tilapia

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.

blackened tilapia

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.

blackened tilapia

Enjoy!

You may also like

Blackened Tilapia

These blackened tilapia fillets are dusted with bold Cajun spices and sautéed until crisp & flavorful on the outside and tender and flaky within.

Servings: 4
Total Time: 15 Minutes

Ingredients

  • 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

Instructions

  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.

Pair with

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, Edamam.com. 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Tilapia always looks kind of sad and gray to me, but I decided to give this a try. I sort of reluctantly took my package from the fish monger and headed home with my pathetic dinner. HUGE hit! So cheap, easy, fast, and delicious! Truly a revelation. Thanks, Jenn! 🙂

    • — Julie on September 8, 2021
    • Reply
  • Easy and Delicious. My favorite for blackened fish. Thank you!

    • — jg on August 12, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.