18 Spicy Blackened Tilapia Recipes with Cajun Flair

Kicking up the heat with some good ol’ Cajun flair, we’ve got just what you need to spice up your dinner routine! In this collection of 18 Spicy Blackened Tilapia Recipes, we’re talkin’ bold flavors, sizzlin’ spices, and a whole lotta flavor. From smoky chipotle to zesty cayenne, get ready to ignite your taste buds with these mouth-watering recipes that’ll become new favorites in no time!

Blackened Tilapia with Garlic Butter Sauce

Zestful aromas waft through the summer air as I stand at my kitchen counter, knife in hand, ready to embark on a culinary journey. Today’s recipe is one that has captured my heart with its simplicity and depth of flavor the tender blackened tilapia paired with a rich garlic butter sauce.

Ingredients

• Tilapia Fillets 4, 6 oz each
• Flour 1 cup
• Creole Seasoning 2 tsp
• Salt tsp
• Pepper tsp
• Butter 4 tbsp
• Garlic 3 cloves, minced
• Lemon Juice 2 tbsp
• Parsley chopped, for garnish

Instructions

1. Cut the tilapia fillets into 6 oz portions and pat them dry with paper towels to remove excess moisture.
2. In a shallow dish, mix together flour, Creole seasoning, salt, and pepper for the blackening spice blend. Coat each tilapia portion evenly with the spice blend, shaking off any excess.
3. Heat about 1/4 inch of oil in a large skillet over medium-high heat (around 375F). Once hot, add 2-3 coated tilapia portions to the skillet and sear for 2-3 minutes on each side or until they develop a dark golden crust. Repeat with the remaining fillets.
4. In the same skillet, reduce the heat to medium (around 275F) and melt 2 tablespoons of butter. Add the minced garlic and saut for about 1 minute or until fragrant, being careful not to burn it.
5. Remove the blackened tilapia from the skillet and set them aside on a plate. To make the garlic butter sauce, pour in the remaining 2 tablespoons of butter into the skillet. As the butter melts, add the lemon juice and stir until well combined.
6. Return the blackened tilapia to the skillet with the garlic butter sauce. Spoon the sauce over the fish, allowing it to simmer for about 30 seconds or until heated through.

The result is a dish that perfectly balances the delicate flavor of the tilapia with the pungency of the garlic and the richness of the butter. A sprinkle of chopped parsley adds a pop of freshness, making this recipe an ideal summer treat. To elevate it further, serve with steamed vegetables or a side salad, letting the harmonious balance of flavors shine through.

Cajun Blackened Tilapia Tacos

Yesterday’s evening was a perfect blend of warmth and serenity. The sun had dipped below the horizon, casting a golden glow over the kitchen as I began to prepare for dinner. It was then that I stumbled upon an idea to create something bold yet gentle, spicy yet soothing.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp Cajun seasoning blend
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup olive oil
• 8 corn tortillas
• Avocado slices, for serving
• Lime wedges, for serving
• Cilantro leaves, for garnish
• Red onion, thinly sliced (for garnish)

Instructions

1. Preheat a skillet over medium-high heat (400F). Yes, it’s hot but trust me, we’re going to blacken these tilapia fillets beautifully. In a small bowl, mix together the Cajun seasoning blend, paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Season both sides of each tilapia fillet with the spice mixture, making sure they’re evenly coated. Don’t be shy you want that Cajun flavor to shine through.
3. Add 1-2 tbsp of olive oil to the preheated skillet and swirl it around to coat the bottom. Sear the tilapia fillets for 3-4 minutes on each side, or until they’re golden brown and cooked through. Transfer them to a plate and set aside we’ll get back to those in a minute.
4. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them pliable and easier to fold. Now, it’s time to assemble our tacos! Slice each tilapia fillet into thin strips and place them onto a warmed tortilla.
5. Add some sliced avocado on top of the fish, followed by a sprinkle of cilantro leaves and thinly sliced red onion. Squeeze a sliver of lime juice over everything that acidity will balance out the richness beautifully.

The texture of this dish is truly magical. The tender tilapia pairs perfectly with the crispy corn tortillas, while the avocado adds a creamy element to each bite. Don’t be afraid to get creative with your toppings maybe add some diced tomatoes or shredded lettuce for extra flavor and crunch?

Blackened Tilapia and Mango Salsa

Wrapped in the warmth of a summer evening, I find myself drawn to the simple pleasures of cooking. Tonight, it’s about infusing every bite with a hint of spice and a dash of tropical flair.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 2 ripe mangos, diced
• 1 red onion, finely chopped
• 1 jalapeo pepper, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Precise preparation is key to unlocking the full flavor of this dish. Begin by preheating your oven to 400F (200C). While it heats up, mix together the blackening seasoning, paprika, garlic powder, salt, and cayenne pepper in a small bowl.
2. Pat dry the tilapia fillets with paper towels, ensuring they’re free of excess moisture. Sprinkle both sides evenly with the prepared spice blend, making sure to coat them thoroughly. Set aside for now.
3. In a large skillet, heat 1 tbsp of olive oil over medium-high heat (375F or 190C). Once hot, add two tilapia fillets and sear for 3-4 minutes on each side, until they develop a rich, dark crust. Transfer them to a baking sheet lined with parchment paper and repeat the process with the remaining two fillets.
4. While the fish is cooking, prepare the mango salsa by combining diced mangos, chopped red onion, jalapeo pepper, cilantro, and lime juice in a separate bowl. Stir gently to avoid mashing the delicate textures.
5. Once the tilapia has finished searing, place the baking sheet in the preheated oven for an additional 8-10 minutes, or until the fish reaches an internal temperature of 145F (63C). Remove it from the oven and let it rest for a few minutes before serving.
6. To assemble the dish, place a seared tilapia fillet on each plate. Spoon a generous helping of mango salsa alongside, and garnish with additional cilantro if desired.

The blackened tilapia is perfectly balanced by the sweet, tangy mango salsa a harmonious union that’s as refreshing as it is flavorful. The crunch from the toasted spices and the tender fish are elevated by the subtle kick of the jalapeo, creating a sensory experience that’s nothing short of delightful.

Blackened Tilapia with Lemon Herb Quinoa

Winding through the summer months, I find myself craving dishes that are both refreshing and comforting. As the sun sets over the horizon, there’s something soothing about a perfectly cooked piece of fish paired with a flavorful grain. Today, I want to share with you one of my favorite recipes for a warm-weather dinner: Blackened Tilapia with Lemon Herb Quinoa.

Ingredients

• 4 tilapia fillets (6 oz each)
• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth, warmed
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped fresh parsley or scallions for garnish (optional)

Instructions

1. Gather all the ingredients within arm’s reach. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the warmed water or broth to a gentle simmer over low heat (around 180F).
3. Once the quinoa is heated through, add it to the saucepan along with the thyme, garlic powder, paprika, salt, and pepper. Stir to combine.
4. While the quinoa cooks, prepare the blackening seasoning blend by mixing together 1 tsp of each: thyme, garlic powder, and paprika in a small bowl.
5. Pat the tilapia fillets dry with paper towels on both sides. Sprinkle the blackening seasoning evenly over each fillet, making sure to coat them thoroughly.
6. In a large skillet, heat 1 tbsp of olive oil over medium-high heat (around 400F). Sear the tilapia for 3-4 minutes per side, or until they’re cooked through and blackened.
7. While the fish cooks, add the remaining 1 tbsp of olive oil to a small skillet. Saut the minced garlic for 1 minute over medium heat (around 300F). Be careful not to burn it!
8. Add the lemon juice to the skillet with the garlic and stir to combine. Bring the mixture to a simmer for an additional minute, or until slightly thickened.
9. When the quinoa is cooked and fluffy, fluff it with a fork to separate the grains. Stir in the lemon-garlic sauce, along with any remaining quinoa liquid.
10. To serve, place each tilapia fillet on top of a bed of Lemon Herb Quinoa. Garnish with chopped parsley or scallions, if desired.

As you take your first bite, the blackened tilapia should melt in your mouth, while the quinoa provides a satisfying crunch from the lemon-herb sauce. I love serving this dish with a side of steamed vegetables or a simple green salad to round out the meal. The key to making this recipe shine is to not overcook the fish you want it to retain that delicate flakiness.

Spicy Blackened Tilapia Po’ Boy Sandwich

August mornings in Louisiana are a gentle reminder that summer is slowly surrendering to the approaching autumn. The air is thick with anticipation, carrying the whispers of spices and herbs from the kitchen windowsills. As I sit here, sipping my coffee, I’m reminded of the countless Po’ Boy sandwiches I’ve devoured along the Mississippi River Delta.

Ingredients

• 4 tilapia fillets (6 oz each)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/4 cup hot sauce (Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 4 soft French baguette slices
• Shredded lettuce
• Thinly sliced red onion
• Cole slaw (store-bought or homemade)
• Aleppo pepper, for garnish (optional)

Instructions

1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
2. Dredge each tilapia fillet in the seasoned flour mixture, shaking off excess. Place coated fillets on a plate or tray.
3. Heat 1/4 cup of melted butter in a large cast-iron skillet over medium-high heat (375F). Add two floured tilapia fillets and sear for 2-3 minutes per side, or until blackened and cooked through. Repeat with remaining fillets.
4. In the same skillet, add hot sauce to the pan drippings and stir to combine. Bring mixture to a simmer and cook for an additional minute.
5. Warm French baguette slices by wrapping them in foil and baking at 350F for 5-7 minutes, or until lightly toasted.
6. Assemble Po’ Boy sandwiches by placing a blackened tilapia fillet on each baguette slice. Top with shredded lettuce, thinly sliced red onion, and a dollop of cole slaw. Drizzle pan juices from the skillet over the top of each sandwich.
7. Garnish with a sprinkle of Aleppo pepper, if desired, and serve immediately.

When you take your first bite of this Spicy Blackened Tilapia Po’ Boy, the crispy exterior gives way to tender fish, while the spicy kick from the cayenne and hot sauce lingers on your palate. The crunch of the pickles in the cole slaw adds a delightful contrast, balancing out the richness of the buttery baguette.

Blackened Tilapia with Creamy Avocado Dressing

Oftentimes, a simple dinner can be just what we need to unwind after a long day. But sometimes, we crave something more a dish that’s not only nourishing but also tantalizing on the palate. For me, that dish is Blackened Tilapia with Creamy Avocado Dressing.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe avocados, diced
• 1/2 cup mayonnaise
• 1 tbsp freshly squeezed lime juice
• 1 tsp Dijon mustard
• Cilantro leaves for garnish

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving some overhang for easy cleanup.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, salt, and black pepper. Set aside.
3. Season the tilapia fillets with the blackening spice mixture, making sure to coat them evenly on both sides.
4. Place the seasoned tilapia on the prepared baking sheet and bake for 12-15 minutes or until cooked through and flakes easily with a fork. While the fish is cooking, prepare the Creamy Avocado Dressing.
5. In a blender or food processor, combine diced avocado, mayonnaise, lime juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed.
6. Once the tilapia is done, remove it from the oven and let it rest for a few minutes before serving.
7. To assemble the dish, place a cooked tilapia fillet on each plate and top with a dollop of Creamy Avocado Dressing. Garnish with cilantro leaves and serve immediately.

The combination of crispy blackened fish and silky avocado dressing is nothing short of magic. The flavors meld together beautifully, and the textures provide a delightful contrast the crunch of the fish giving way to the smooth, creamy sauce.

I like to serve this dish with a side of steamed vegetables or a simple green salad to round out the meal. But feel free to get creative and add your own favorite accompaniments!

Blackened Tilapia and Corn Maque Choux

Under the warm summer nights, I find myself drawn to simple yet flavorful dishes that celebrate the season’s bounty. This recipe is a humble reflection of that – Blackened Tilapia and Corn Maque Choux – a harmonious balance of smoky spices and the sweetness of corn.

Ingredients

• 4 tilapia fillets (6 ounces each)
• 2 tablespoons blackening seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup corn kernels (from about 4 ears of corn)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped fresh scallions (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the tilapia fillets and pat them dry with paper towels. Season both sides of each fillet with salt, pepper, paprika, cayenne pepper, garlic powder, and onion powder.
3. In a small bowl, mix together the blackening seasoning and a pinch of salt (about 1/4 teaspoon). Sprinkle this mixture evenly over both sides of each tilapia fillet. Make sure to coat them generously, but avoid over-seasoning.
4. Heat one tablespoon of butter in an oven-safe skillet over medium-high heat on your stovetop. Add the blackened tilapia fillets and sear for about 2-3 minutes per side, or until they develop a nice golden-brown crust.
5. Transfer the skillet with the tilapia to the preheated oven. Bake for about 8-10 minutes, or until the fish reaches an internal temperature of 145F (63C).
6. While the tilapia is cooking, prepare the Maque Choux by melting one tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently to prevent burning.
7. Add the corn kernels to the skillet with the garlic and stir to combine. Cook for about 5-7 minutes, or until the corn is slightly tender and lightly browned. Season with salt and pepper to taste.
8. Once the tilapia is done cooking, carefully remove it from the oven and place it on a plate or individual plates. Top each fillet with a spoonful of the Corn Maque Choux.

The combination of smoky spices and sweet corn is a delightful surprise – the crunch of the blackened crust giving way to tender fish, while the Maque Choux adds a pop of freshness and texture. This dish is perfect for a summer evening when you want something simple yet satisfying. Serve with a side of steamed vegetables or a crisp salad to round out the meal.

Blackened Tilapia with Cilantro Lime Rice

A gentle summer evening, the sun has set over the horizon, and I find myself craving something light yet satisfying. Tonight’s dinner is a symphony of flavors, a harmonious balance of spices and herbs that will leave you wanting more.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup olive oil
• 2 cups cooked white rice
• 1 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper. This blend will give our tilapia an unmistakable flavor.
3. Drizzle the olive oil over both sides of each tilapia fillet, making sure they’re evenly coated. Sprinkle the blackening mixture over both sides of the fish, pressing it gently onto the surface to ensure it adheres.
4. Place the seasoned tilapia on the prepared baking sheet and bake for exactly 12 minutes or until cooked through. You’ll know it’s done when the fish flakes easily with a fork.
5. While the fish is cooking, prepare the cilantro lime rice. In a medium saucepan, combine 2 cups of cooked white rice, chopped fresh cilantro, lime juice, and honey. Cook over low heat, stirring constantly, for about 5 minutes or until the mixture is well combined and slightly heated through.
6. Once the tilapia has finished cooking, remove it from the oven and carefully transfer each fillet to a plate. Top with a generous portion of cilantro lime rice.

The combination of flavors in this dish is nothing short of magical. The crispy blackened exterior gives way to tender, flaky fish, while the cilantro lime rice adds a refreshing burst of citrus and freshness. This is a perfect summer evening dinner that’s sure to become a staple in your household.

Blackened Tilapia and Black Bean Salad

Escaping to the coast on a sweltering summer evening is just what I needed. The ocean breeze carried the sweet scent of saltwater and seaweed, transporting me to a tranquil state. As I strolled along the beach, I stumbled upon a humble seafood market, its offerings inspiring my next culinary creation.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 can black beans, drained and rinsed (15 oz)
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 jalapeo pepper, seeded and finely chopped
• 2 tbsp lime juice
• 1 tsp honey
• Fresh cilantro leaves, chopped (optional)

Instructions

1. Preheat your skillet over medium-high heat (400F). While waiting for the pan to heat up, prepare the tilapia fillets by patting them dry with paper towels.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Generously coat both sides of each tilapia fillet with this spice blend.
3. Swirl the olive oil in your preheated skillet to prevent sticking. Add two coated tilapia fillets (cook in batches if necessary) and sear for 3-4 minutes per side, or until they reach an internal temperature of 145F. Transfer cooked fish to a plate and repeat with remaining fillets.
4. While the fish cooks, prepare the black bean salad by combining black beans, diced red bell pepper, thinly sliced red onion, chopped jalapeo, lime juice, and honey in a medium bowl. Stir well to combine.
5. Once all the tilapia is cooked, place it on top of the black bean salad. Garnish with chopped cilantro leaves if desired (a gentle sprinkle adds a nice touch).

The combination of crunchy black beans, slightly sweet red bell pepper, and spicy jalapeo creates a delightful harmony that pairs perfectly with the tender tilapia. The flavors are elevated by the subtle tanginess of lime juice, while the honey provides a hint of warmth without overpowering the dish. This recipe is perfect for a light summer meal or as an entre at your next outdoor gathering.

Blackened Tilapia with Roasted Red Pepper Sauce

Painstakingly crafted to capture the essence of summer’s warmth, this dish is a gentle dance of flavors and textures that will leave you enchanted. As I sit here, surrounded by the quiet morning hours, I am reminded of the simple joys that life has to offer a warm kitchen, a nourishing meal, and the peacefulness that follows.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large red bell peppers
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1 cup chicken broth

Instructions

1. Preheat your oven to 425F (220C). Line a baking sheet with aluminum foil or parchment paper, leaving enough overhang for easy cleanup.
2. Rinse the tilapia fillets under cold water, pat them dry with paper towels, and season both sides evenly with blackening seasoning, paprika, garlic powder, salt, and pepper. Set aside.
3. Roast the red bell peppers on a separate baking sheet by drizzling them with olive oil and tossing to coat. Roast in the preheated oven for about 30-40 minutes or until their skin is charred and blistered. Remove from heat, let cool slightly, then peel off the skin, discarding it. Mince the flesh of the peppers.
4. Heat a skillet over medium-high heat (375F/190C). Add the tilapia fillets, blackened side down, and cook for about 3-4 minutes or until they develop a dark brown crust. Flip them over and cook for an additional 2-3 minutes or until cooked through.
5. In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Then, pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer and let it reduce slightly for about 2-3 minutes or until it thickens into a rich sauce.
6. Stir in the roasted red pepper flesh, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

The result is a delicate balance of flavors smoky from the blackening seasoning, sweet from the peppers, and tangy from the lemon juice. Serve the Blackened Tilapia with Roasted Red Pepper Sauce alongside your favorite sides, like rice or steamed vegetables, to create a harmonious meal that will leave you feeling satisfied yet light.

Blackened Tilapia and Sweet Potato Hash

Oftentimes, I find myself yearning for the simplicity of a summer evening spent by the water’s edge. The gentle lapping of the waves against the shore creates a soothing melody that seems to wash away all worries. It was on one such evening that I stumbled upon a dish that has since become a staple in my repertoire a harmonious union of flavors and textures that never fails to transport me back to those idyllic moments.

Ingredients

• 4 tilapia fillets (6 oz each)
• 1 large sweet potato, peeled and diced
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup diced onion (about 1 medium)

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, toss together sweet potato cubes, brown sugar, smoked paprika, salt, and black pepper until evenly coated. Spread the mixture on one half of the prepared baking sheet in an even layer.
3. Heat 1 tablespoon of butter in a skillet over medium-high heat. Add garlic and saut for 30 seconds, until fragrant.
4. Add tilapia fillets to the skillet and sear for 2-3 minutes on each side, or until golden brown. Transfer the fish to the prepared baking sheet with the sweet potato mixture.
5. In the same skillet, add remaining 1 tablespoon of butter. Add diced onion and saut for 4-5 minutes, or until softened and lightly caramelized.
6. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until sweet potato is tender and tilapia flakes easily with a fork.
7. Remove from the oven and let rest for 2-3 minutes before serving. Garnish with chopped fresh herbs, if desired.

The combination of crispy sweet potato and flaky blackened tilapia is nothing short of magic. The subtle sweetness of the brown sugar perfectly balances the smokiness of the paprika, while the garlic and onion add a depth of flavor that elevates this dish to new heights. I like to serve it with a side of steamed asparagus or sauted spinach for added freshness.

Blackened Tilapia with Spicy Remoulade

Lulled by the warmth of a summer evening, I find myself craving something light yet satisfying. As I wander through my kitchen, I stumble upon the perfect combination tender tilapia, smothered in a spicy remoulade sauce and infused with the subtle heat of blackening spices.

Ingredients

• 4 tilapia fillets (6 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon blackening seasoning (such as Tony Chachere’s)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped scallions (green onions)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C) with a rack in the middle.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, and cayenne pepper. Set aside.
3. Rinse the tilapia fillets under cold water, pat dry with paper towels, and season both sides with salt and pepper.
4. Heat one tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add two tilapia fillets (skin side up if they have skin) and sear for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
6. While the fish is baking, prepare the remoulade sauce. In a medium bowl, whisk together mayonnaise, ketchup, chopped dill, scallions, garlic, salt, and pepper.
7. Once the tilapia is done, remove it from the oven and let it rest for 2-3 minutes. Then, add another tablespoon of olive oil to the skillet if needed (if some fish was not cooked in the pan).
8. Carefully place each fillet on a plate or individual serving dish, spooning some of the remoulade sauce over the top of each piece.
9. Finishing touches: sprinkle with additional chopped herbs and serve immediately, garnished with lemon wedges if desired.

The combination of the crispy blackened crust on the tilapia and the tangy kick from the remoulade is nothing short of perfection. The subtle heat of the cayenne pepper adds a delightful depth to each bite. Try serving this dish as a main course or pair it with some quinoa, roasted vegetables, or a simple green salad for a well-rounded meal.

Blackened Tilapia and Grilled Pineapple Salsa

Facing the sweltering summer heat, I often find myself craving dishes that are as refreshing as they are flavorful. As I stepped into my kitchen this morning, I was inspired to create a recipe that would transport me to the tropical islands of the Caribbean.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp blackening seasoning
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 cup brown sugar
• 1 ripe pineapple, diced (about 2 cups)
• 1 jalapeo pepper, seeded and finely chopped (about 1/4 cup)
• 2 tbsp cilantro, chopped
• 2 lime wedges
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (400F) while you prepare the tilapia. In a small bowl, mix together the olive oil, blackening seasoning, paprika, garlic powder, and brown sugar.
2. Rinse the tilapia fillets under cold water, pat them dry with paper towels, and season both sides evenly with salt and pepper. Brush the prepared spice mixture onto each fillet, making sure to coat them evenly.
3. Place the seasoned tilapia on the preheated grill, cooking for about 4-5 minutes per side or until they reach an internal temperature of 145F. Transfer the cooked fish to a plate and let it rest for a few minutes before serving.
4. Meanwhile, prepare the grilled pineapple salsa by mixing together the diced pineapple, chopped jalapeo pepper, and cilantro in a separate bowl. Set aside.
5. Just before serving, squeeze a sliver of lime juice over the rested tilapia fillets to add a burst of citrus flavor.

When you take your first bite of this Blackened Tilapia and Grilled Pineapple Salsa, the combination of flavors will transport you to a tropical paradise. The sweetness of the pineapple balances perfectly with the spicy kick from the jalapeo, while the blackening seasoning adds a delightful smokiness that complements the fish beautifully.

Consider serving this dish at your next summer gathering or outdoor dinner party I’m confident it will be a hit!

Blackened Tilapia with Garlic Parmesan Green Beans

Slowly savoring the flavors of summer, I find myself drawn to the simplicity and elegance of a well-crafted seafood dish. Today’s creation is a harmonious union of blackened tilapia, garlic parmesan green beans, and a sprinkle of lemon zest a symphony of textures and tastes that will transport you to the sun-kissed coast.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup green beans, trimmed
• 1/2 cup grated parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lemon, zested and juiced (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, mix together blackening seasoning and thyme. Sprinkle this mixture evenly over both sides of the tilapia fillets, making sure they’re coated but not overly seasoned.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the blackened tilapia for 2-3 minutes on each side, or until a golden crust forms. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through.
4. While the tilapia cooks, prepare your garlic parmesan green beans. In a separate skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant but not burnt.
5. Add trimmed green beans to the skillet with garlic and cook for 3-4 minutes, or until tender but still crisp. Sprinkle parmesan cheese evenly over the green beans and toss gently to combine.
6. Remove the tilapia from the oven and let it rest for a minute or two before serving. Serve with the garlic parmesan green beans alongside, garnished with lemon zest and juice (if desired).

Tips: To prevent overcooking your fish, ensure you don’t overcrowd the skillet. Cook in batches if necessary. For an added burst of flavor, squeeze fresh lemon juice over both the tilapia and green beans just before serving.

As you take your first bite, the crispy blackened crust gives way to tender fish, while the parmesan cheese adds a rich and creamy contrast to the bright, snappy green beans. It’s a match made in culinary heaven simple yet sophisticated, perfect for a summer evening or any night when you crave a taste of the coast.

Blackened Tilapia and Cajun Dirty Rice

Journeying through the heart of Louisiana’s culinary landscape, I stumbled upon a dish that embodies the essence of the bayou. Blackened tilapia and Cajun dirty rice a harmonious union of flavors and textures that will transport you to the swampy waters of southern Louisiana.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup butter, softened (1 stick)
• 2 cups uncooked white rice
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tsp Cajun seasoning
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400F (200C). Rinse the tilapia fillets under cold water and pat them dry with paper towels.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this blend evenly over both sides of each tilapia fillet, making sure they’re fully coated.
3. Heat 2 tbsp of softened butter in an oven-safe skillet over medium-high heat. Sear the blackened tilapia for 3-4 minutes on each side or until it develops a dark brown crust. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
4. While the tilapia is baking, prepare the Cajun dirty rice. In a large saucepan, heat 2 tbsp of vegetable oil over medium-high heat. Add diced onion and saut for 3-4 minutes or until translucent.
5. Add minced garlic to the saucepan and cook for an additional minute, stirring constantly to prevent burning.
6. Stir in uncooked white rice, diced tomatoes, Cajun seasoning, salt, and pepper. Cook for 1-2 minutes, allowing the rice to absorb the flavors.
7. Add 2 cups of water to the saucepan and bring the mixture to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes or until the rice is tender and fluffy.
8. Once the tilapia is done, remove it from the oven and let it rest for a few minutes before serving. Serve each fillet on top of a bed of Cajun dirty rice, garnished with chopped scallions if desired.

The crispy blackened crust on the tilapia provides an addictive textural contrast to the soft, fluffy rice. The flavors meld together beautifully spicy from the cayenne pepper, savory from the butter and garlic, and a hint of smokiness from the Cajun seasoning. This dish is perfect for a cozy night in or a special occasion.

Blackened Tilapia with Honey Sriracha Glaze

Today’s tranquil evening calls for a dish that balances the delicate flavors of the sea with the sweetness of the land. Resting on the shores of our minds is the image of a perfectly cooked fish, its blackened crust giving way to a tender interior, all tied together by a drizzle of honey sriracha glaze.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp sriracha sauce
• 2 tbsp butter, melted
• 1 lemon, juiced (optional)
• Chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving some overhang for easy cleanup.
2. In a small bowl, mix together Cajun seasoning, paprika, cayenne pepper, and garlic powder. This blend will be the foundation of our blackening spice, so take your time to get it just right.
3. Rinse the tilapia fillets under cold water, pat them dry with paper towels, and season both sides evenly with the blackening spice mixture. You want each piece to have a nice coating without being overpowering.
4. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add two tilapia fillets, skin side up (if they have skin). Cook for 3-4 minutes or until the edges start to blacken and the fish releases from the pan easily. Flip them over and cook for another 2-3 minutes. Transfer the cooked fish to a plate and repeat with the remaining two fillets.
5. While the fish is cooking, prepare your glaze by whisking together brown sugar, honey, sriracha sauce, and melted butter in a small bowl until smooth. This will be the crowning glory of our dish, so don’t rush it take a moment to appreciate the harmony of flavors.
6. Once all the fish is cooked, place it on the prepared baking sheet. Drizzle each fillet with a generous amount of the honey sriracha glaze, making sure they’re evenly coated but not drowned in sauce. You want the sweetness and heat to balance each other out.
7. Bake in the preheated oven for 8-10 minutes or until the fish is cooked through and flakes easily with a fork. The blackened crust will have caramelized, and the glaze will be set it’s time to plate!

As you bring this dish to the table, the combination of textures and flavors will transport your senses to a tranquil evening by the sea. The crunch of the blackened crust gives way to tender fish, all tied together with the sticky sweetness of honey sriracha glaze. Garnish with chopped fresh herbs for an added burst of freshness.

Blackened Tilapia and Zucchini Noodles

Cloudy mornings like today make me crave comfort food that’s both nourishing and light. As I wander through the kitchen, I find myself drawn to the simplicity of a well-crafted dish one that lets each ingredient shine in perfect harmony.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 medium zucchinis
• 1/4 cup olive oil
• 2 tbsp blackening seasoning
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Rinse the tilapia fillets and pat them dry with paper towels. Set aside. In a shallow dish, mix together the blackening seasoning, garlic powder, salt, and pepper.
3. Coat each tilapia fillet evenly with the spice mixture, pressing gently to ensure it adheres. Place the coated fish on one half of the prepared baking sheet.
4. Carefully slice the zucchinis into long, thin noodles using a spiralizer or a vegetable peeler. Place them in a separate area of the baking sheet, away from the fish.
5. Drizzle the olive oil over both the tilapia and zucchini noodles. Use your hands to gently toss the zucchinis, ensuring they’re well coated with oil. This helps bring out their natural sweetness.
6. Transfer the baking sheet to the preheated oven and bake for 12-15 minutes or until the fish is cooked through (flakes easily with a fork) and the zucchinis are tender but still crisp, slightly caramelized around the edges.
7. Remove the baking sheet from the oven and sprinkle Parmesan cheese over the tilapia, if using. This adds an extra layer of flavor and helps balance out the spiciness.

The moment you take your first bite, the combination of flavors and textures will transport you to a place of serenity much like that morning cloud cover I mentioned earlier. The tender fish, infused with a subtle blackening spice, pairs beautifully with the slightly sweet zucchini noodles. For an added touch, consider serving this dish with a side of steamed asparagus or a simple green salad.

Blackened Tilapia with Smoky Paprika Aioli

Tranquility washes over me as I think about the simplicity and elegance of a perfectly cooked fish. There’s something about the combination of flavors and textures that just feels like a hug for my taste buds. Today, I want to share with you one of my favorite recipes that embodies this feeling: a dish that is both soothing and satisfying.

Ingredients

• 4 tilapia fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup mayonnaise
• 2 tbsp chopped fresh parsley
• 1 tsp smoked paprika

Instructions

1. Precisely at 200F, preheat your oven to a low temperature. This will help the fish cook slowly and evenly.
2. In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Set this spice blend aside for now.
3. Season each tilapia fillet with a pinch of the spice blend, making sure to coat both sides evenly. This will help the fish absorb all those delicious flavors.
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and saut for exactly 30 seconds, until fragrant.
5. Once the oil is hot, add two of the seasoned tilapia fillets to the skillet. Cook for 3-4 minutes on each side, or until they’re golden brown and almost cooked through. Repeat with the remaining two fillets.
6. Transfer the cooked fish to a baking dish lined with parchment paper. Drizzle any remaining spice blend over the top of each fillet.
7. Bake the fish in the preheated oven for 8-10 minutes, or until it reaches an internal temperature of 145F.
8. While the fish is cooking, prepare the Smoky Paprika Aioli. In a separate bowl, whisk together the mayonnaise, smoked paprika, parsley, and minced garlic. Taste and adjust the seasoning as needed.
9. Once the fish is done, remove it from the oven and let it rest for 2-3 minutes before serving. This allows the juices to redistribute and the flavors to meld together.

The result is a dish that’s both comforting and refined. The blackened tilapia has a nice crunch on the outside, while the interior remains moist and flaky. Meanwhile, the Smoky Paprika Aioli adds a rich, creamy element that ties everything together. I like to serve this with a side of roasted vegetables or a simple salad to round out the meal.

Summary

Nestled in our roundup of 18 Spicy Blackened Tilapia Recipes with Cajun Flair, you’ll discover a collection of mouth-watering dishes that will transport your taste buds to the heart of Louisiana. Try one (or two, or three…) and let us know which ones become your new favorites! Share your feedback and pin this article for later.