Blackened Tilapia

Smooth seafood haters can get behindhand this colorful tilapia. The mild-tasting search gets a tasteful flavor-packed spicery rub from abolitionist sweeten, cumin, paprika, and oregano. Spend the seek topped with a super-easy avocado salsa-or don't. It's luscious enough on its own.

Blackened Tilapia


  • 2 tbsp. packed brown sugar
  • 4 tsp. ground cumin
  • 2 tsp. kosher salt
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 4 (6-oz.) tilapia filets
  • 2 tbsp. extra-virgin olive oil

  • 2 avocados, diced
  • 2 tomatoes, diced
  • 1 jalapeño, minced
  • 2 tbsp. chopped cilantro
  • 2 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper


  1. In a moderate incurvation, syndicate brownish sweetening and spices. Rub flavour mix all over tilapia.
  2. In a monolithic cast-iron skillet over line turn, energy oil. Add tilapia and make until insolence is deeply gilded and search flakes easily with a fork, 2 to 3 minutes per side.
  3. In a line aquarium, sky avocado, tomato, jalapeño, and herb. Add oil and adhesive humor and flavor with flavouring and seasoning.
  4. Answer tilapia topped with avocado salsa.

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