Blackened Tilapia

I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.

To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.

Blackening Spice:

  • 3 tbsp paprika
  • 1 tsp himalayan sea salt
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

Blackening Spice

For the Fish:

  • 4 tilapia fillets
  • 3 tbsp coconut oil
  • lemon wedges

Blackened Fish

  1. Mix spices.
  2. Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
  3. Heat oil on med-high heat, heat until hot.
  4. Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
  5. Plate and squeeze with lemon juice.

Blackened Tilapia

Keep it Spicy! xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s