blackened tilapia

4.3 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 98.0
  • Total Fat: 1.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 210.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 21.0 g

View full nutritional breakdown of blackened tilapia calories by ingredient
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quick meal idea quick meal idea
Number of Servings: 1


    i like to buy the frozen fillets, they come with 4 indiviually frozen, which makes mess less and easier when i leave the thawed bag in the fridge to grab and cook.

    tilapia fillets
    ( or any of your choice, but i choose tilapia because it has a mild fish taste)

    blackening seasoning

    pan spray


my two year old loves it. thaw fillets in fridge overnite for best results. lightly season with blackening seasoning, spray pan with pan spray or cooking spray heat pan on high heat add fish cook 1-3 minutes on each side or till fish flakes easily with a fork.

Number of Servings: 1

Recipe submitted by SparkPeople user DASHALE.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    I use Tony Chacheres creole seasoning, and spray butter. You can also bake it in the oven for 12 minutes at 375degrees if you want it wet. - 7/9/07

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  • Very Good
    We do this often, but baked rather than stovetop cooking. It is a little more moist (wet) baked, but it works for us. - 11/6/11

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  • Incredible!
    I used the Blackened Redfish Magic and boy was it good! I like mine super blackened. - 11/2/09

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  • Very Good
    Tried the new Tony Chacheres that says good for blackening and it was great. My husband said that was
    the wrong seasoning but we both loved it. I was going to make a sandwich for lunch today with the leftovers but my oldest daughter came by and ate them.
    - 2/22/08

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  • Good
    0 of 1 people found this review helpful
    I missed the part says "lighly season" and really coated the fish with the blackened seasoning. It was a little too hot. It was really easy to cook though and I will try this recipe again! - 1/24/08

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