Blackened Tilapia

Last week we had blackened potato wedges using this blackening spice mix from All Recipes.  Of course it made way more blackening spice than we needed just for the potato wedges, so my next dish to use it was some straight up blackened tilapia.  I love tilapia.  It’s a lovely, mild fish, cheap and easily available at any grocery, and it takes virtually any spice or seasoning treatment.  Blackening was no different.  We should all be eating more fish, after all.  It’s healthy, lean, and EASY.  This is a lovely, flavorful treatment of it that’s ready in less than 15 minutes.  How’s that for a harried, weeknight dinner?  As you can see, I paired mine with edamame and some of Alexia’s sweet potato fries (a new fave).  Conception to plate in 20 minutes.  Now that’s what I call Monday night dinner.


  • tilapia fillets (or other white fish of your choice)
  • blackening spice
  • olive oil

Special equipment:

  • cookie sheet
  • wire cooling racks that will fit in your cookie sheet


  1. Preheat oven to 450 degrees.  (That’d be a good time to start your sides as well)
  2. Rub the thawed fish with just a smidge of olive oil on both sides.
  3. Generously coat the fish with blackening spice (less if you’re sensitive to heat).
  4. Situate your cooling rack into the cookie sheet and spray with cooking spray.
  5. Lay out your fish.
  6. Bake for 10-14 minutes or until fish flakes easily with a fork.

Printable version.

2 thoughts on “Blackened Tilapia

    1. As long as the coating isn’t plastic or something, I think it’d be fine. I use mine in the oven all the time for fish, fries, tortilla chips and the like.

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