Tilapia fillets are coated with an amazingly flavorful blackened spice rub and pan-fried to perfection. It is super quick! Less than 10 minutes to make this blackened tilapia and that includes the prep time as well. Tasty, versatile in terms of what you can serve with it, ideal for weeknight dinners, when you are far too tired to whip up a fancy meal. Keep this 10-minute blackened tilapia recipe handy.
- 2 tilapia fish fillet; thawed if using frozen
- 1 tablespoon oil; use more if required
- 1 tablespoon blackened spice; adjust to taste
- salt to taste
Pat dry the fillet lightly. Remove the excess moisture, but leave the fish a little damp. This helps with the spice rub adhering to the fish.
Sprinkle a wee bit of salt on both sides of the fillet.°
Sprinkle blackened spice rub. Use more of the spice rub if you like more flavor. [Note: make sure you cover all the surfaces and then top some to ensure flavor.]
Heat oil in a large nonstick skillet on medium heat. When the oil is hot, place the fillet gently. Cook undisturbed for 3-4 minutes.
Flip to the other side and cook for another 3-4 minutes or until the fillets are cooked to your desire.
Remove from heat.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
- 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Adjust the serving size to suit your dietary needs. If I am serving this dish as the main course, it serves two. If I serving this as a side, (usually along with some rice and curries - See serving suggestions), this serves 3-4 - I cut each fillet into two giving me 4 pieces.
- Adjust the spice used to suit your taste.
- °Taste the spice rub especially if store-bought. Most of the store-bought spice rubs have salt in them.
- When you use the spice mix, remove the required quantity to a small bowl and discard the remaining spice rub in the bowl. This will ensure that the blackened spice in the spice jar is free of moisture and cross-contamination.
- It typically takes about 3-4 minutes for tilapia fish fillet to cook - ensuring a crusty outside and flaky insides. The cooking times may vary based on the thickness of the fillets. Follow the FDA (opens in a new tab) guidelines for seafood safety.