Blackened Tilapia at home
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Blackened Tilapia at home is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 tilapia fillets, about 5 to 6 ounces each (completely thawed if previously frozen)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon avocado oil or olive oil
- 1 lemon, cut into wedges
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Method
Stir the blackened seasoning. Beat all of the blackened seasoning ingredients together in a small bowl until evenly combined.
Salt the tilapia. Blot the tilapia fillets completely dry with paper towels. Brush both sides of the fillets evenly with the melted butter, then sprinkle the blackened seasoning generously and evenly over both sides, gently pressing it into the fish to help it adhere.
Leave Warm the oil in a large cast-iron skillet or heavy-bottomed sauté pan over medium-a hot burner until shimmering. Tip in the tilapia in a single layer and cook, undisturbed, for 2 to 3 minutes, or until the underside has formed a dark blackened crust. Carefully flip the fillets and cook for 1 to 3 minutes more, depending on their thickness, until the fish is opaque, flakes easily with a fork and reaches an internal temperature of 145°F.
Plate Move the tilapia to serving plates and immediately squeeze fresh lemon juice generously over each fillet. Plate warm.
