We like things spicy in this household so anything blackened is always a hit. The seasoning comes from Alton Brown’s recipe for blackened salmon. Most of it is the same but I changed it a tiny bit and cut back on most of the salt. The Italian seasoning has a strong presence so if you like a traditional blackened flavor you may reduce the amount. If you don’t like the heat, this sweeter version is great too.
I served mine with rice and roasted red and yellow peppers, broccoli, zucchini, and sweet potatoes. Nothing fancy to that recipe, just a combo of salt, pepper, parsley, greek seasoning, minced garlic, and olive oil. Roast for 40 minutes at 425 degrees.
2-4 tilapia filets
1 tbsp Italian Seasoning
1 tsp pepper
2 tbsp paprika
1 tsp salt
1/2 tbsp cayenne pepper (up to 1 tbsp if you like some heat)
1/2 tsp garlic powder
2 tbsp olive oil
Combine spices and sprinkle liberally over fish. Heat oil in a large skillet over medium heat. Add fish to pan and cook 3-4 minutes per side until done.