Let’s get some variety into our grill season. Healthy eating has never been so good or easy as this wonderfully spicy grilled blackened tilapia. Fire up the grill now.
Editor’s Note: Originally published May 11, 2013. Updated with re-edited photos and text.
Based on my Oven Baked Blacken Tilapia, it only takes 2 minutes per side to get a grilled masterpiece. I have included options for cooking tools (basket vs. griddle) and different levels of heat.
The main complaint about the oven baked blackened tilapia was the lack of “crustiness,” so this has been on the to-do list for a while. Well, this solved that issue. Give it a try; you will love it.
This goes great with my Simple Tartar Sauce.
My Rating
This is the easiest 5 in a long time. Definitely the leader for the best recipe of the year (2012).
Tips: Notes for Grilled Blackened Tilapia
This recipe is based on my oven baked blackened tilapia which is based on an Aaron MaCorgo Jr (Food Networks “Big Daddy”) recipe. This man can cook and is a joy to watch, highly recommended. The original recipe was pan-fried, I converted that to oven and now using it on the grill.
I used a Brinkmann Steel Flexible Grilling Basket that cost about $15 (I bought it myself) at Home Depot. You can also get one at Amazon for a few dollars more. Highly rated by Consumers Report.
You can also use a preheated griddle or even directly grill on the grates, but the fish might fall apart with even minimal sticking.
Since the fish is thin and we are using high heat, you can cook with the grill lid open or closed. It should not matter much.
Lastly the heat. I use 1/2 teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want 1/4 teaspoon. I have done this with 1/4 teaspoon which is a 3-4/10 heat level. The original recipe used a full teaspoon which I did once. It was what I call manly man level of 10/10.
Other Great Tilapia Options
Oven Baked Parmesan Crusted Tilapia
Easy Grilled Tilapia with Paprika
Preheat grill to as high as it will go. For me, that is 600+ degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.
Combine 3 tablespoons paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, one teaspoon dry thyme, one teaspoon dry oregano and 1/2 teaspoon garlic powder. Also, add cayenne pepper 1/4 teaspoon for normal (3/10 heat) 1/2 teaspoon for spicy (7/10) and one teaspoon for manly man 10/10 heat.
Rinse and pat dry 1 pound of tilapia.
Melt 1 tablespoon butter in a microwave. About 15 seconds.
Brush both sides of tilapia with the melted butter.
Coat both sides of the tilapia with a generous amount of the rub. You won’t need all the rub.
Spray a flexible grill basket with a generous amount of PAM.
Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to the preheated griddle. Do not use olive oil since it smokes at high temperatures.
Place the tilapia on preheated grill. The lid may be open or closed. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not overcook.
Done. Serve immediately.
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Grilled Blackened Tilapia
Ingredients
- 1 pound Tilapia
- 1 tablespoon butter
Blackening Rub
- 3 tablespoons paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- 1/2 teaspoon garlic powder
- 1/4 to 1 teaspoon cayenne pepper to taste
Instructions
- Preheat grill to as high as it will go. For me, that is 600+ degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.
- Combine 3 tablespoons paprika, one teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, one teaspoon dry thyme, one teaspoon dry oregano and 1/2 teaspoon garlic powder. Also, add cayenne pepper 1/4 teaspoon for normal (3/10 heat) 1/2 teaspoon for spicy (7/10) and one teaspoon for manly man 10/10 heat.
- Rinse and pat dry 1 pound of tilapia.
- Melt 1 tablespoon butter in a microwave. About 15 seconds.
- Brush both sides of tilapia with the melted butter.
- Coat both sides of the tilapia with a generous amount of the rub. You don't need all the rub.
- Spray a flexible grill basket with a generous amount of PAM.
- Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to the preheated griddle. Do not use olive oil since it smokes at high temperatures.
- Place the tilapia on preheated grill. The lid may be open or closed. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not overcook.
- Done. Serve immediately.
Recipe Notes
Tips:
- Maybe grilled with the hood open or closed.
- I use 1/2 teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want 1/4 teaspoon which is a 3-4/10 heat level. The original recipe used a full teaspoon which I did once. It was what I call manly man level of 10/10.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published May 11, 2013
Jaime
February 3, 2019 at 11:48 amWhat other spices can you recommend besides cayenne pepper? That’s way too hot for me. Can’t handle it. Maybe chili powder or cumin?? I’m new at this.
DrDan
February 3, 2019 at 12:06 pmHi Jaime,
Welcome to the blog.
The cayenne adds very little taste, mostly just heat. So skip the cayenne and don’t substitute.
Dan
Bruce
January 12, 2019 at 6:46 pmThis was AWESOME. It’s -20 here today so my grill wouldn’t fully heat up so I just kept an eye on it and ended up doing 10 minutes per side! But it worked out great anyway. Thanks so much.
DrDan
January 12, 2019 at 10:02 pmHi Bruce,
Welcome to the blog.
That is some serious grilling. Glad it worked well even at low temperature. I grill all winter but it rarely gets to zero here. I will add a few minutes to a burger or steak.
Thanks for the note.
Dan
Debbie
September 23, 2018 at 3:20 pmWas wondering if you could use a cedar plank with this recipe?
DrDan
September 23, 2018 at 5:11 pmHi Debbie,
Welcome to the blog.
Yep cedar plank would work if that is your preference. It will take about 50% longer and no flipping. I’m not a big fan of plank so I usually don’t discuss it.
Dan
Alicia
July 27, 2018 at 8:00 amThis looks delicious and easy. Question: do you use the frozen tilapia or fresh? Thankli
DrDan
July 27, 2018 at 8:02 amHi Alicia,
I use frozen thawed. But fresh would be great but I’m in Michigan.
Thanks for the note.
Dan
Davey
July 23, 2018 at 8:01 amIn terms of herbs/spices, this is a good blackening seasoning mix, but I think it needs a good bit more salt. Perhaps I’m used to the 7:2:1 seasoning mix which is more salty. I’m going to up the salt content for my next batch. On the plus side, the fish came out well-cooked.
I tried to close the lid of the grill, but the lid pressed down on the arm of the basket and raised the basket off the grates. Like a see-saw. So I had to leave the lid open. Didn’t seem to affect things much.
DrDan
July 24, 2018 at 12:12 pmHi Davey,
I could see a little more salt at least for me.
The lid can be open or closed for this recipe since the fish is so thin and the heat is high.
Thanks for the note.
Dan
Elizabeth Gillings
July 11, 2018 at 9:30 pmThanks so much for addressing this issue…I definitely will be back to eating it…I’ve missed my blackened tilapia!
Elizabeth Gillings
July 11, 2018 at 6:03 pmI loved your oven baked blackened tilapia when I’ve eaten it in the past so I bet it’s even better grilled. My question to you as a Doctor is tilapia not as bad as people say anymore? I hear how “poisoned” it is and would like your opinion because I really miss eating it. Thanks!
DrDan
July 11, 2018 at 6:12 pmHi Elizabeth,
Some internet “health sites” have been attacking tilapia as unhealthy using “click-bate” headlines like “worse than bacon.” While you can attack any farm-raised fish the for the method, or any farm product for that matter, the facts still support tilapia as a good source of low-fat protein.
Tilapia is a bit lower in omega-3 than some wild fish but also lower in mercury. You can have that whole discussion about the impact of over-fishing of oceans. It goes on and on.
So the “people” that are attacking tilapia have an agenda or are highly misinformed. You can see more of my feelings about this sort of thing on my yearly rant at https://www.101cookingfortwo.com/happy-and-healthy-new-years/
So enjoy your tilapia.
Dan
Kenneth
July 7, 2018 at 10:41 pmDr.Dan, Thanks for the recipe, I went to my email to grab your website address to get the recipe for oven blackened tilapia as I had used it before. I found this for grilled blackened tilapia. I used it with a griddle that works on my grill. Of course being from Alaska I used some fresh halibut. I used your spices to the best of my ability but ran out of thyme so had to skip it. No cayenne so used some NM red chile powder instead. Followed the technique using a timer. Came out very good. A crust but not dry. My wife had fish tacos and I had blackened halibut with cole slaw. Same meal just skipped the tortillas due to diet restrictions. A great summer dish and did not heat up the house. This will be on the menu again. I also used the simple tarter sauce but used lime juice instead of lemon because I was out. Still good and so easy. Thanks again.
Kathleen
July 4, 2018 at 5:38 pmSo wonderful, a genuine 5 star! We grilled it without a basket and it turned out perfectly. We had it with sautéed beet greens, grilled zucchini, and garlic bread. This is definitely something we will have often, thanks for sharing.
Salka
June 3, 2018 at 8:24 pmyou bought something youself frome home depot! Thats an achievement! congratulations!
DrDan
June 3, 2018 at 8:38 pmYep, I was proud of myself.
But the reason for the wording is the FCC rules and if I mention a specific product line the Brinkmann Steel Flexible Grilling Basket here, the FCC assumption is that I was given it free and that would be illegal to mention it. So to be legal, I must say I paid for it myself.
Debbie
September 5, 2016 at 10:58 pmIbmade this recipe and put it on a charcoal grill and cooked it in aluminum foil it was so good.
Bill
June 19, 2016 at 8:03 pmYour grilled blackened tilapia recipe was very good. Made it for dinner tonight and everyone loved it. I was looking fur other recipes, do you have any for grilled salmon or cod?
DrDan
June 19, 2016 at 10:10 pmHi Bill, thanks for the comment. I have done some other grilled fish but nothing worth publishing. Now it just might be my taste… from Iowa and all… if it doesn’t moo, oink or cluck you don’t eat it… I will keep trying.
Dan
Tami
April 10, 2016 at 6:20 pmThank you for sharing your recipe. My husband and I made this and it is the best blackened seasoning recipe we have ever eaten. The fish was so moist. Our grill only got up to 500 but it still worked perfectly. We will definitely eat our tilapia this way from now on.
James
April 1, 2016 at 4:09 pmCan you do the same thing with salmon
DrDan
April 1, 2016 at 7:11 pmYes to the spice but no to the technique. I haven’t grill salmon this way.
DrDan
RONALDO
January 3, 2016 at 1:52 pmCongratulations, magnific fish.
Phil
May 26, 2015 at 8:52 pmWe tried this recipe this past Sunday and enjoyed it so much we repeated it on Monday.The baskets make this process effortless.Our filets were smaller but it still worked fine.Coming from someone who isn’t a real fish lover…..this made a real delicious difference.Many Thanks!
Colton
March 22, 2015 at 8:40 amIs it possible to use olive oil or melt coconut oil, instead of butter, to brush the fish with? Or does that completely change the flavor and/or the way the fish cooks?
DrDan
March 22, 2015 at 8:46 amAny of them should work. The butter will firm up after applied and hold the spices well. There should be minimal effect on taste. Just handle them gently to keep the spice on.
DrDan
Rick
September 28, 2016 at 2:27 pmYou would probably not want to use olive oil past it’s smoke point or beyond 365-410 degrees. At high temperatures the oil will tend to break down.
Sheryl
February 15, 2015 at 1:31 amI made this tonight. Used 1/8 tsp cayenne (plenty hot for us), smoked paprika, and kosher salt. Hubs is still picking at the leftovers instead of eating his usual bowl of ice cream. We all loved it!
Sheryl
February 15, 2015 at 1:33 amForgot to mention – I cooked it in my Cuisinart Griller machine – took 2 to 2.5 minutes total, since both sides cook at the same time. Easy!
DrDan
February 15, 2015 at 9:49 pmThanks for the notes and comments. Glad it worked well for you.
DrDan
Douglas Evans
November 19, 2014 at 10:39 pmGreat recipe! Both my wife and I loved the result. We will be grilling the blackened tilapia reccipe again.
Thanks for the suggestion.
DrDan
November 19, 2014 at 10:59 pmI do love this recipe.
Thanks for the note and rating.
DrDan
Steve
September 10, 2014 at 3:27 pmI cooked mine for 3 mins per side since my grill would not close with the grill basket handle sticking out and they were perfect!
It’s easy to use more Cayenne Pepper than needed. Used Mango Chutney on top and was wonderful!
Lisa
June 24, 2014 at 10:39 amMade these this weekend and there was nearly a fight to get the last bits. They are so amazing. I bought the weber fish grill basket as I have a gas grill and didn’t want to deal with a wooden handle, worth every penny. I made this to be the fish in fish tacos and I have to share the sauce which complements the fish so completely!
½ cup mayonnaise
½ cup sour cream
1 tbsp sriracha sauce
1 garlic clove
1 t cumin
1/2 t chili powder
½ lime (juiced)
fresh salsa with cilantro
add shredded cabbage and OMG! Thanks so much!!!
Lisa
June 24, 2014 at 10:41 amForgot to mention to everyone that I was able to coat 2 lbs of fish and had 1/3-1/2 of the blackening left. Also, next time I will lay all the fish on the basket and brush with butter and sprinkle with seasoning, flip and do the other side, to save time.
DrDan
June 29, 2014 at 8:17 pmI do go a little heavy on the spice…
Dan
DrDan
June 29, 2014 at 8:27 pmGreat looking sauce. They are very tasty and your sauce looks like a great match.
Thanks for the comments.
DrDan
Jane
June 6, 2014 at 5:44 pmWe cooked it for 2 minutes per side and did not cook through on 700 on our grill :/
DrDan
June 6, 2014 at 9:14 pmHumm… there are not many variables here. As long as the fish is fully thawed and the grill very hot, it seems to always work. The only variables would be thickness of the fish and perhaps an errant thermometer. Sorry it didn’t work for you
DrDan
Carla
June 5, 2014 at 8:32 pmAWESOME!!! So flavorful and spicy. Loved it!! Will be making again (and again and again)… Thank you!!
DrDan
June 5, 2014 at 10:42 pmI do love this recipe. With summer here, I need to do it over and over also.
Thanks for the comment
DrDan
Unknown
September 17, 2013 at 7:52 amThis is the best fish I have ever eaten.
Dan Mikesell
May 13, 2013 at 8:01 pmI always like a good toy and a cheap toy like this grill basket is just fun. I think Home Depot owes me something…
The photos are my way of “telling the story” of a recipe. I’m trying to get people to say “I can do that”. I’m a complete left brain guy so they are not artistic just functional.
Marc
July 14, 2015 at 1:40 pmIs the big T table spoon and the little t teaspoon? Thanks looks so good
DrDan
July 14, 2015 at 1:51 pmYep. Old abbreviations. I spell them out now but didn’t before and there are to many recipes to go back and edit. I cover it in the FAQ’s but it does seem to confuse people.
rhfromfl
May 13, 2013 at 9:08 amAbsolutely GREAT photographs. I’ll be making this for dinner this evening (but not before I go out to purchase the Brinkmann grilling basket). Thanks for sharing!!!
Mythreyi
May 11, 2013 at 11:41 pmLooks wonderful and delicious… Looks like the Grill Gadget is handy esp for Fish with out making it apart…
-Mythreyi
Yum! Yum! Yum!