Blackened Tilapia

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.


One thought on “Blackened Tilapia

  1. I am always looking for a simple fish dish that I can actually “do” without too much hassle and without me screwing it up…oh, and that doesn’t involve beer batter, which is delish, but um\, not so healthy. This is awesome. I’ll try this one for sure!

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