Do you have a quick “go-to” dinner recipe? A fallback for when you arrive home from work uber-exhausted, and just want to whip up something healthy and delicious in a snap?? Well any roommate of mine who’s heard the oil start sizzling in the skillet minutes after I walk in the door will tell you I undoubtedly have a favorite: blackened tilapia. It’s true — I make this all the time, but have yet to ever tire of it!
The beauty of this recipe is that, especially if you can mix together a batch of the blackening powder beforehand to have ready in the cabinet, it truly is super-speedy to cook. And, it’s super-healthy. And, you get a ton of flavor for minimal calories. And…it’s the fish that Jesus ate! :) (Heard our pastor mention a few years back that scholars believe this to be true, since apparently tilapia are plentiful in the Sea of Galilee. Go figure!)
While it can easily stand on its own, you could also serve this recipe topped with creamy sauce to balance out the spice. (For some reason I’ve never been a fan, but know that many are!) Or, it works fantastically in fish tacos or on sandwiches.
My favorite method to turn this into a 10-minute meal, however, is to cut up and stir-fry whatever veggies I have on hand simultaneously in another skillet. Then, cut up some fresh fruit to go on the side – and voila! A very yummy dinner is served. :)
10-Minute Blackened Tilapia
Ingredients
Tilapia filets:
- Vegetable Oil
Blackening Powder Recipe:
- 1 Tbsp. smoked paprika
- 2 tsp. thyme
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground red pepper
Instructions
- Mix dry ingredients together in a small bowl to create blackening powder. Then moisten the sides of each tilapia filet (either with water or cooking spray), and coat with blackening powder. (I generally use about 1 Tbsp. powder per filet.)
- Heat 1 Tbsp. of oil per filet in a skillet over medium-high heat. Once oil is almost smoking, add filets and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from pan and serve immediately.
Did you make this?Let me know how it turned out in the comments below!
My husband said this was in the “Top 2” Tilapia dishes I’ve made for him. He said that it brought him back to visiting family in the Key West. Thanks for sharing such a delicious recipe. :)
I loved that this was so easy to make – so thank you! My boyfriend and I did however find it a bit salty. I think next time I will omit the salt or do less salt. Other than that it was good! Also, thanks for the recommendation on the blackening powder. I am definitely going to give it a try.
Tonight was the first time I’ve ever make blackened tilapia I felt that this was a good recipe to use, the recipe was very easy..unfortunately I was little disappointed. It’s was a little too spicy for me..and I can handle some pretty spicy foods. But I did scrape off some of the seasoning to make it a bit more manageable to eat. But I do commend you for sharing your inspirational recipes for the us cooks out here. Don’t knock it til you try it.
I made this tonight and it was truly delicious. Wrote it on a card and it’s in my recipe box for good. Thanks!
I don’t cook, but this was soooo easy. If you like New Orleans style “blackened”, which is peppery, hot, and kills any fishy flavors, this is the recipe for you. Thank you.
This is the best Blackened Seasoning I have found. I found one for Salmon that is close to this one but a little different. But this one is also very good on Salmon also
Thanks for this one
Do you have a good dill sauce to use with Salmon and Tilapia.. I think it would be good with either.
What is the name of the Blackened seasoning you can buy online you like so good. You did not put it in your message.
Hi !! You recommended a blacking powder above, but did not name it !!! I’d like to order some.
… tom
I love the blackening seasoning from Planter’s — https://www.plantersseed.com/categories.php?CID=1&SID=&alpha=A
I do agree with all the ideas you’ve presented in your post. They’re very convincing and will definitely work. Still, the posts are very short for starters. Could you please extend them a little from next time? Thanks for the post.
Right on! I have struggled for years to make good blackened fish, I followed your recipe to the ‘T’ (ok that’s a lie: I had no Thyme and I subbed Chile powder for the ground red pepper), and it was awesome!!!
Quick, easy, delicious and healthy…me and the Mrs. thank you Ali!