Blackened Tilapia

4.7 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 8.5 g
  • Cholesterol: 15.5 mg
  • Sodium: 631.3 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 20.6 g

View full nutritional breakdown of Blackened Tilapia calories by ingredient
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Number of Servings: 4


    tilapia, 4 fillets
    Butter, salted, 2 tbsp
    Pepper, red or cayenne, 1/4 tsp
    Salt, 1 tsp
    Pepper, black, 1/2 tsp
    *Onion powder, 1 tsp
    Garlic powder, 1 tsp
    Thyme, ground, 0.5 tsp
    Oregano, ground, 1 tsp
    cumin, ground, a dash


Mix dry ingerdients on a plate. Dip each Fillet into dry ingedients. Melt butter in frying pan. Turn heat to high. Cook 2-3 minutes on each side. Serves 4. Spicy but good! Also it is not too "fishy" tasting if you have a finicky eater in your household

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESSNURSE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I made this for dinner tonight and it was simply delicious! I used cumin, paprika, cayenne pepper, parsley, pepper and garlic salt as my seasonings. I also used pam spray in lieu of butter. :) - 10/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very GOOD!! I used butter cooking spray instead of butter. I thought it was a bit salty so next time I will just add salt as I cook it but overall it was amazing!!! It better than any fish I have ever had! I always need tartar sauce, for the first time ever...I didn't need it!! GREAT RECIPE! Thanks! - 3/19/09

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  • Great - 7/3/20

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  • This is amazing! My family could eat this every meal! I usually substitute olive oil for the butter. We really can't tell the difference. Other than that, I follow the recipe exactly the way it is posted. This has such a wonderful flavor. Thanks for sharing! It's a family favorite. - 2/12/11

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  • Incredible!
    yum! i've tried many different ways to make tilapia and this is my most favorite! - 6/23/10

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