Blackened tilapia

    18 min

    You're likely to have most of these spices in your cupboard, making this tilapia recipe super simple and tasty. Do not underestimate serving the tilapia atop the white bread. It gets quite tasty soaking up all the Cajun-spiced juices!

    454 people made this

    Serves: 4 

    • 3 tablespoons paprika
    • 1 tablespoon onion powder
    • 1 pinch garlic granules
    • 1 teaspoon ground white pepper
    • 1 teaspoon ground black pepper
    • 1 teaspoon cayenne pepper, or to taste
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1/2 teaspoon celery seed
    • 1 tablespoon coarse sea salt, or to taste
    • 1 tablespoon vegetable oil
    • 450g tilapia fillets
    • 1 lemon, cut into wedges
    • 4 slices white bread

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic granules, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
    2. Heat a heavy frying pan over high heat. Add the oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (366)


    i loved it....also tried it with some hake fillets and adjusted the times......quick easy and very tasty.....  -  10 May 2015


    I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly!  -  19 Feb 2007  (Review from Allrecipes US | Canada)


    Hmmm... and why were you picking the pockets of a sleeping hobo? That's sinking a little low, don'tcha think? If you roll him again, tell him we enjoyed his recipe. Didn't use the bread as I'm gluten intolerant, but the fish was very good.  -  06 Apr 2007  (Review from Allrecipes US | Canada)