Blackened Tilapia

Ingredients

• 4 tilapia fillets
• 2 tbsp melted butter

Blackening Seasoning

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt

Lemon wedges, rice, and a simple salad for serving

Method

1. Season: Mix all blackening spices. Brush fillets with melted butter on both sides. Press spice mixture firmly onto both sides.
2. Heat: Get a cast iron skillet smoking hot over high heat. Open a window — this will produce smoke (that's the point).
3. Sear: Add a thin film of oil. Place fillets in the pan. Cook 2–3 min per side. The spices will darken dramatically — this is charring, not burning. The butter helps the spices adhere and promotes browning.
4. Serve immediately with lemon wedges, rice, and salad.

What You're Practicing

• Blackening technique: extreme heat + butter + spice crust = Cajun magic
• The difference between charring (desirable, flavorful) and burning (bitter, acrid)
• Cast iron is essential — nonstick can't handle this heat, and the coating would be damaged
• This technique works on any thin fish fillet, chicken breast, or shrimp