Blackened Tilapia
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Blackened tilapia makes a super quick and flavorful weeknight meal. You can have it on the table in just 15 minutes!
Tilapia is a flaky, mild-tasting, inexpensive, and readily available white fish that’s super easy to cook and prepare. It is especially good blackened, which doesn’t mean burnt but rather coated in a Cajun-style spice blend that takes on a dark reddish-brown, almost black color when cooked. In this quick and simple recipe, the fish fillets are dusted with a rub made from spices, brown sugar, and salt and then sautéed in olive oil until blackened and flaky.
Serve the blackened tilapia with a vegetable, like roasted asparagus, along with cornbread muffins, cilantro lime rice, hush puppies, or cheddar bay biscuits.
Table of Contents
“First time making tilapia this way. Now, it’s gonna be my only way.”
What You’ll Need To Make Blackened Tilapia
Step-by-Step Instructions
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 spice rub has a little kick but the dish won’t be too spicy, even for kids.
Mix to combine.
Evenly dust the spice rub evenly all over the tilapia fillets.
Heat the olive oil in a large nonstick pan, then add the tilapia, presentation side down.
Cook a few minutes per side, until crisp and reddish-brown (“blackened”) on the outside and flaky on the inside.
Enjoy!
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Blackened Tilapia
Blackened tilapia makes a super quick and flavorful weeknight meal. You can have it on the table in just 15 minutes!
Ingredients
- 1½ teaspoons paprika
- 1½ teaspoons light brown sugar
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ 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
- 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.
- 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
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- 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.
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Comments
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Great and fast recipe and it was delicious! My family really liked it.
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.
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!
Made this and then broke it up to put in tacos with cabbage and avocado dressing. Delish!
Loved this quick, easy, delicious recipe! It will be a staple for sure. Thank you!!
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.
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.
Soo quick and easy. If you need dinner in 10 minutes, this is it!
Great flavor & very easy! Talipia never tasted so good!
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!
I use this recipe for my fish tacos. It’s so good!
Hi,
Could I grill this in the oven?
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!
First of all, I would like to say I just love your recipes!!!!!!! Can you use this blackening seasoning on any white fish?
Glad you like the recipes, Lisa! Yes, I think this seasoning would work nicely on a variety of fishes.
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!
So easy and quick! It has become my favorite fish recipe.
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!
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.
Hi Cathy, I think that should work. I’d love to hear how it turns out with the haddock!
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!)
Great recipe! Loved it AND quick!
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!!!!
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!
This is one of our “go to” recipes and we love it!
So easy & so delicious! Will definitely be fixing this again soon!
Thanks!
Hi Jenn,
Any other fish you could recommend instead of Tilapia?
Hi Elisa, Hi Kristen, You could substitute pretty much anything here. A couple great options are salmon, snapper, grouper or mahi mahi.
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!
Just awesome! Thanks for the great recipe. I made it for my wife with cajun Brussel sprouts and she thoroughly enjoyed it.
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!!!
Sure, it’s always nice to have extra on hand!
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:)
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.
My tilapia has not been the same since I started using this recipe. I love it!!!!
This is excellent. It’s foolproof. I usually don’t have luck with fish, but this turned out perfect!
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.
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.
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.
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!
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.
My 6 year old son loves this fish (as do my husband and I)! It is easy to prepare and so flavorful.
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.
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
Hi Bryan, If you click on the “recipe” tab, you will find specific instructions. Enjoy!
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!
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.
Very nice recipe. I will be making this again.
Fantasic! It was too healthy so I added 2 tablespoons of softened butter to the spice rub and we absolutely loved it.
Awesome recipe! My family loved it 🙂
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 !
Very good fish. I also use this mixture on chicken and shrimp. Great on anything!
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!
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.
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!!
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.
How many tilapia fillets–and how many ounces per serving?
Hi Linda, The recipe calls for four 6-ounce fillets, so one fillet per serving.
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.
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.
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.