Blackened tilapia is seasoned with a homemade blackened seasoning and panfried for a quick weeknight meal.
What is Blackened Fish?
On a recent trip I was able to enjoy the most amazing blackened fish created for us by a chef in a hotel in New Orleans. Blackened fish was shared by Chef Paul Prudhomme (in New Orleans), and it is well-loved for good reason – it’s very simple and delicious. This recipe uses tilapia, but any white fish will work. I use a simple DIY blackened seasoning and rub it over the outside of the fish. It’s then panfried until cooked and browned on the outside, the perfect blackened fish!
How to Blacken Fish
Blackening fish means brushing fish with butter and rubbing it with a blackened seasoning mixture. The fish is then usually fried in a cast iron pan (but you can make blackened tilapia in the oven as well). Because of the butter and seasonings, the outside of the fish will turn a dark “blackened” color while keeping it fork tender and flaky inside.
What is Blackened Seasoning?
Blackened Seasoning is a spice mix that creates a delicious crust on fish, chicken, or other meats. The ingredients can vary from restaurant to restaurant and chef to chef. My recipe contains oregano, paprika, and garlic/onion powder. Other optional additions are thyme, smoked paprika, and a pinch of cayenne pepper for some heat.
Holly’s Tips
Blackened seasoning can be replaced with cajun seasoning if desired. Use vegetable oil or canola oil, as it has a higher smoke point than olive oil. Double or triple the spice mixture for future recipes. Squeeze fresh lemon juice overtop if desired.
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