Meet your new favorite fish recipe. Healthy eating has never been so good or easy as this wonderfully spicy, grilled, blackened tilapia. Fire up the grill now, and let's get some variety into the grilling season.
Introduction
It is time to get some fish in your diet with this spicy, super easy, and fast recipe that will become your personal favorite.
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.
👨🍳The Recipe
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 an oven and now using it on the grill.
🐟The Tilapia
Tilapia is a mild white fish that is commonly farm-raised but can be caught in the wild. You can use fresh or fully thawed frozen tilapia.
The thickness of tilapia can vary a lot, so cooking time will usually take 2-3 minutes per side, but thick filets may take 4 minutes.
Other fish may be used and time adjusted for the thickness.
♨️Grilling
I used a Brinkmann Steel Flexible Grilling Basket 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 uses high heat, you can cook with the grill lid open or closed. It should not matter much.
Grilling Time
While the thinner fish in a grill basket is generally done in about 4-5 minutes, thicker fish may take 6-8 minutes or more—Cook to good color and 145° minimum temperature.
🔥Spicing
Lastly, the heat. I use ½ teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want ¼ teaspoon. I have done this with ¼ 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.
📖Tilapia Recipes
Oven Baked Parmesan Crusted Tilapia
Easy Grilled Tilapia with Paprika
🖼️Step-by-Step Photo Instructions
Preheat the grill to as high as it will go. For me, that is 600°+. 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 ½ teaspoon garlic powder. Also, add cayenne pepper ¼ teaspoon for normal (3/10 heat), ½ 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 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. Check temperature (145°) and color. You may need few minutes or so more.
While the thinner fish in a grill basket is generally done in about 4-5 minutes total time, thicker fish may take 6-8 minutes—Cook to good color and 145° minimum temperature.
Serve immediately.
📖Full Recipe
Grilled Blackened Tilapia
Ingredients
- 1 pound Tilapia
- 1 tablespoon butter
Blackening Rub-makes enough for 2 pounds
- 3 tablespoons paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- ½ teaspoon garlic powder
- ¼ to 1 teaspoon cayenne pepper to taste
Instructions
- Preheat the grill to as high as it will go. For me, that is 600°+. 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 ½ teaspoon garlic powder. Also, add cayenne pepper ¼ teaspoon for normal (3/10 heat), ½ 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. Check temperature (145°) and color. You may need few minutes or so more.
- While the thinner fish in a grill basket is generally done in about 4-5 minutes total time—thicker fish may take 6-8 minutes—cook to good color, and 145° minimum temperature.
- Done. Serve immediately.
Recipe Notes
Pro Tips
- You may be grilled with the hood open or closed.
- I use ½ teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want ¼ 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.
- Store extra seasoning sealed tightly for next time. This is enough for about 2 pounds.
- While the thinner fish in a grill basket is generally done in about 4-5 minutes total time, thicker fish may take 6-8 minutes—cook to good color, and 145° minimum temperature.
- You may use other fish but need to adjust cooking time by thickness. Thicker fish should be grilled with the grill hood closed.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally published May 11, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jason
Thank you so much for your beautiful recipe, i just finished making Tilapia on the barbecue using your rub recipe and it's now gone. Keep up the good work in the kitchen.
NickL
The last time, the spices stuck to my hand, the plate and less so the fish. What am I doing wrong to cause this?
Dan Mikesell AKA DrDan
Hi Nick,
Welcome to the blog.
A couple of things will help. Give the butter a few minutes to firm up on the fish. Be sure some butter is on the plate. Put it on and pat with a spoon. Flip with a fork. And move to the grill basket with a fork. Don't be afraid to add a bit more to "patch" it or just more flavor.
Dan
Alex Jones
I've cooked this numerous time in a cast iron on the stovetop, but always missed that grilled flavor. Finally bought a grill grate and turned out phenomenal. We put ours in tacos with some slaw mix that I toss with some quick and easy ingredients, my wife makes an amazing jalapeno cilantro and lime dressing to top it with. One of our favorite meals! Great recipe
Nick L
Well, tried this for this first time and I’m not the home cook specialist. Used a cast iron pan, on the gas grill, no paprika but everything else. Turned out great!! Better half rarely if every eats fish - but liked this and would consider it again. Thank you!
Can this work with other fish besides Tilapia?
Alex Jones
I have done it with other white fish such as cod, but I wouldn't recommend using a basket for this but rather a griddle style pan on the grill
Dorothy Duncan
Can this be cooked on a stovetop?
Dan Mikesell AKA DrDan
Hi Dorothy,
Welcome to the blog.
This should pan fry fine. About 3 minutes or so per side depending on the thickness.
This recipe is based on my oven-baked recipe which is based on a stovetop Food Network recipe. https://www.foodnetwork.com/recipes/aaron-mccargo-jr/big-daddys-blackened-tilapia-recipe-1948646
Dan
Jaime
What 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
Hi Jaime,
Welcome to the blog.
The cayenne adds very little taste, mostly just heat. So skip the cayenne and don't substitute.
Dan
Bruce
This 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
Hi 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
Crista
Could this be placed in foil and put on the grill?
Dan Mikesell AKA DrDan
Hi Crista,
Welcome to the blog.
I never cook fish in foil but it probably would work. It is just fish with seasoning but this has nice surface that won't be there in foil.
Dan
Debbie
Was wondering if you could use a cedar plank with this recipe?
DrDan
Hi 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
This looks delicious and easy. Question: do you use the frozen tilapia or fresh? Thankli
DrDan
Hi Alicia,
I use frozen thawed. But fresh would be great but I'm in Michigan.
Thanks for the note.
Dan
Davey
In 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
Hi 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
Thanks so much for addressing this issue...I definitely will be back to eating it...I've missed my blackened tilapia!
Elizabeth Gillings
I 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
Hi 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
Dr.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
So 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.