10-Minute Blackened Tilapia

July 30, 2009 by Ali


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

Total Time: 10 minutes


  • 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


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.

Ali's Tip: At the risk of undermining my own recipe (clearly not a big concern of mine :-)), I feel that I absolutely must give a recommendation for my favorite blackening powder in the world. It can be found at none other than our local Planters, located down in the River Market for all you KC locals. Thankfully for others, it's also available for order online! Seriously, this stuff is fantastic . I've given it to countless friends and family members who love to cook, and everyone has said hands-down it's the best they've ever tasted. Like any blackening powder, it's also great on any other meats or seafood, veggies, pita chips, guacamole...you name it!

(c) 2013 Gimme Some Oven. All rights reserved.


filed in Entrees

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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24 thoughts on “10-Minute Blackened Tilapia

  1. 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.

    - Nicole

  2. I made this tonight and it was truly delicious. Wrote it on a card and it’s in my recipe box for good. Thanks!

    - Susan Cooper

  3. 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.

    - Julie

  4. 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

    - Jo Ann

  5. Do you have a good dill sauce to use with Salmon and Tilapia.. I think it would be good with either.

    - Joann

  6. What is the name of the Blackened seasoning you can buy online you like so good. You did not put it in your message.

    - Joann

  7. 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.

    - gwiazdy tv

  8. 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!

    - Scott L

  9. What is the name of the blackening powder you talk about?

    - Jennifer

  10. What brand is the blackening powder?

    - Rickann

  11. Going to have to try this. We love Talapia, so looking for new recipes for it.
    Thanks for the post.

    - Vickie

  12. Tried this tonight and it was delish! The hubs and son loved it. Had asparagus with it.

    - Karen

  13. Delicious and so simple..love Tilapia!

    - Chuck Evans

  14. This was a delicious recipe. Thanks for submitting it!

    - Lisa Hodge

  15. Do you know the recipe for creating a quick cream sauce that can be added to the blacken tilapia recipe?

    - Ava

    • Hi Ava!

      Hmmm…one easy idea is to just do a mayo sauce. (1 cup mayo, plus maybe some lime juice and cilantro. Or lemon and flat-leaf parsley.) Or you could combine mayo and sour cream (or yogurt!) and do the same.

      Or for a sauce with actual cream (or milk), just make a roux by sauteeing 2 Tbsp. butter and 2 Tbsp. flour together in a saucepan over medium-heat until well-blended. Then gradually add 1 cup of milk (or cream), and continue stirring fairly often until the mixture is brought to a simmer. Maintain the simmer until the sauce thickens. And feel free to add in some herbs (thyme, paprika, or whatever sounds good), plus salt and pepper. :)

      And a dash of hot sauce always seems to make any creamy sauces better in my opinion.

      Hope that helps! Enjoy!


      - ali

  16. Oh my goodness, absolutely delicious! It is just full of flavor. I hope this isn’t a tilapia fopue, but I made this for me while Jamie grilled brats and I wanted to seem like I was grilling out too…so I put the tilapia on a hot dog bun with a bit a mayo and it was awesome :)

    - Christin Howard

  17. The photo all by its lonesome made me even more hungry than I already was. Beautiful blog!

    - Bonnie Beuning

  18. Very good to know. We’ve got a lot of tilapia in our freezer. We’ll have to try this. W.W.J.E.? – tilapia, of course!

    - Janelle