Blackened Tilapia

Kim Biegacki


I didn't have any blackened seasoning in the cupboard so I made up my own mixture and it turned out really well. All the spice blends really added to the delicious flavor of this dish.
(This is not the kind of blackened seasoning that smokes, so you can cook it indoors).

pinch tips: How to Perfectly Cook Fish in a Pan



2 - 3


5 Min


15 Min


Pan Fry


2 medium
tilapia fillets (fresh)
2 Tbsp
2 tsp
2 Tbsp
emeril's original essence
1 Tbsp
ancho chili pepper (penzeys spices)
2 tsp
northwoods fire (penzeys spices)
2 tsp
sate (penzeys spices) ---love this spice!
2 tsp
chili powder
1 Tbsp
black pepper
1 tsp

Directions Step-By-Step

Wash the fillets in cold water and pat dry. Then combine all seasonings together in a bowl that the fish will fit in. Mix it up well and then place the Tilapia down in the bowl and coat both sides. If necessary, pat the seasonings on to the fish. Make sure it has a generous coating.
Heat a frying pan up to medium high and place 1 Tbsp of butter and 1 tsp of oil in pan. Make sure it is hot before you place the fish into the pan. (This helps to get that nice crust on the fish) Then cook 4-6 minutes on each side. Then, repeat these steps for the other fillet or else if you have a large enough pan place both fillets in at the same time with butter and oil.
The rice on the plate is: Lundberg Wild Blend rice and the recipe is on the back of the bag and is called Wild Blend Saute. It was delicious too!

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Hashtags: #Tilipia, #Blackened