Do you ever order a delicious fish dish at a restaurant and think to yourself, I could never make that at home! We are here to assure you that you can – and this recipe might be even better than what you’d get in a restaurant! A mixture of spices, such as Member’s Mark™ Organic Ground Black Pepper, adds unique flavor to tilapia, which is perfect served on its own, or try it in fish tacos!

How Do I Make Sure My Tilapia is Blackened and Not Burnt?

Burning fish is a common issue, especially when blackening it. Here are some key tips to get a perfect sear without burning:

1. Control the Heat

Use medium-high heat, not the highest setting. A super-hot pan can burn spices before the fish cooks.
If using a cast-iron skillet, heat it until it’s hot but not smoking excessively—this prevents burning.

2. Use the Right Oil

Butter adds great flavor but burns quickly, so use clarified butter (ghee) or mix butter with a high-smoke-point oil like avocado or canola oil.
Avoid olive oil for high-heat cooking—it burns easily.

3. Dry the Fish First

Pat tilapia fillets dry with paper towels before seasoning. Excess moisture can cause steaming instead of a proper sear.

4. Don’t Overcrowd the Pan

Cook in batches if necessary to allow air circulation and even cooking.

5. Cook for the Right Time

Tilapia cooks quickly—2-3 minutes per side is usually enough.
Flip only once to avoid breaking the fish.

6. Watch the Spices

Blackening seasoning has paprika and cayenne, which can burn if left too long on high heat. If it’s burning too fast, lower the heat slightly.
A light crust is good, but if the seasoning turns black immediately, your pan is too hot.

7. Finish in the Oven (Optional)

If the outside is cooking too fast but the inside isn’t done, transfer the fillets to a 375°F (190°C) oven for 5 minutes to finish cooking gently.

How to Determine if the Tilapia is Cooked Thoroughly

1. Opaque Color

Raw tilapia is slightly translucent and shiny.
When cooked, it turns opaque white throughout.

2. Flakes Easily

Use a fork to gently press on the thickest part of the fillet. If it flakes easily and separates, it’s done.
If it’s still firm and resists flaking, it needs more time.

3. Internal Temperature (Best Method)

Use a food thermometer to check the thickest part of the fish. Tilapia is done at 145°F (63°C).
If you don’t have a thermometer, use the flake test and color check.

4. Slight Firmness

The fish should feel slightly firm but not hard. If it’s mushy, it’s undercooked. If it’s too firm or dry, it’s overcooked.

5. Carryover Cooking

Remove the fish from the pan or oven just before it’s fully done (around 140°F), as it will continue to cook for a minute or two from residual heat.

Tilapia cooks in about 2-3 minutes per side in a pan or 10-12 minutes in a 400°F (200°C) oven.

Easy Blackened Tilapia

Do you ever order a delicious fish dish at a restaurant and think to yourself, I could never make that at home! We are here to assure you that you can - and this recipe might be even better than what you'd get in a restaurant! A mixture of spices adds unique flavor to tilapia, which is perfect served on its own, or try it in fish tacos!

Servings 4

Prep Time 10

Cook Time 10

Total Time 20

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Ingredients

3 tbsp Member’s Mark™ Spanish Style Paprika
1 tbsp Member’s Mark™ Fine Onion Powder
1 tbsp Kosher salt, or to taste
1 tsp White ground pepper
1 tsp Member’s Mark™ Organic Ground Pepper
1 tsp Member’s Mark™ Cayenne Pepper, or to taste
1 tsp Member’s Mark™ Oregano
1 tsp Member’s Mark™ Thyme Leaves
½ tsp Celery seed
1 pinch Member’s Mark™ Garlic Powder
1 lb Tilapia filets
1 tbsp Vegetable oil
4 slices White bread
1 Lemon cut into wedges

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Instructions

In a large, shallow dish, mix together Member’s Mark™ Spanish Style Paprika, Member’s Mark™ Fine Onion Powder, salt, white pepper, Member’s Mark™ Organic Ground Pepper, Member’s Mark™ Cayenne Pepper, Member’s Mark™ Oregano, Member’s Mark™ Thyme Leaves, celery seed, and Member’s Mark™ Garlic Powder.
Place tilapia filets into the dish and coat well with spice mixture; allow to sit at room temperature for no more than 30 minutes.
Heat a heavy skillet over high heat. Add oil and heat until almost smoking. Once oil is hot, lower temperature to medium-high. Place filets in hot oil and cook until opaque and fish flakes easily with a fork, about 3 minutes per side.
Place white bread slices on a serving platter and lay the tilapia filets on top. Pour pan juices over the filets and squeeze lemon juice all over.

Course: Main Course

Cuisine: American

Keyword: blackened, easy, fish, meatless, tilapia