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Oven Baked Blackened Tilapia

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This baked blackened tilapia is bursting with great spicy goodness. Everybody will love this easy recipe. Oven baked so you don’t have the mess of frying.
Oven Blackened Tilapia from 101 Cooking For Two
This is now the current leader for recipe of the year, and it is FISH.

I have been thinking of doing this for awhile. I had 5 or 6 recipes saved in my file with one over a year old. I looked at Paula Deen but lots of thyme and no pepper. It just didn’t seem right for me. I ended up with an Aaron MaCorgo Jr (Food Networks “Big Daddy”) recipe. This man can cook and is a joy to watch, highly recommended.

Only a few changes. I use Spanish paprika instead of smoked. I just like the taste better. I cut the cayenne pepper a little. It was just right for my wife and me. The whole teaspoon would have been way too much for me. The big change was going from fry pan to oven. See my reason below.

Do you want grilled version? Try my Grilled Blackened Tilapia

My Rating

Rating 5 per 5

Wonderful. Spice it up to your desire. Just give it a try.

Notes on Oven Baked Blackened Tilapia

I did an easy tartar sauce that went well with this. This is included in the recipe. The seasoning would go well with chicken and other things, and I will be trying it there. My tilapia was frozen and ended up being very large fillets. I cooked them for 10 minutes, and they were just right. Thinner fillets probably need a minute or two less.

I was oven baking but did not want dry, so I use some oil on the tray and even sprayed the top with some oil in the form of PAM. I find frying fish in a pan a “pain.” You have to do multiple batches, keep it warm in the oven and stand there all the time. And the mess, oh the mess, oven baking is just so much easier.

Lastly the heat. I use a half 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 and it is the expected 3-4/10 heat level.

ingredients

Preheat oven to 425 convection. Combine 3 tablespoon paprika, one teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, one teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes more than you need. Save it for another cooking. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.

prep pan

Line a sheet pan with foil and add 2 tablespoons olive oil. Brush it over the foil in any area that will have fish.

dry tilapia

Rinse and pat dry 1 pound of tilapia.

brush with olive oil

Brush the tilapia with olive oil.

rub on blackening spices

Cover the fillets with the spices and rub it in (both sides). You will only need about 1/2 of the spice mix you made.

a light spry of PAM

Place on the oiled pan and give the fish a light spray of PAM. Place in the preheated oven.

mix tartar sauce

If you want a homemade tartar sauce, combine 1/3 cup mayo, two teaspoon lemon juice, one teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.

Oven Blackened Tilapia from 101 Cooking For Two

Cook until nicely brown and flaky. This is about 10-11 minutes for big fillets and a minute or two less for small to medium fillet.

Oven Blackened Tilapia from 101 Cooking For Two
Oven Baked Blackened Tilapia
Votes: 367
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Bursting with spicy goodness everybody will love this easy recipe. This is now the current leader for recipe of the year, and it is FISH
  • CourseFish, Main Course
  • CuisineAmerican
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Oven Blackened Tilapia from 101 Cooking For Two
Oven Baked Blackened Tilapia
Votes: 367
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Bursting with spicy goodness everybody will love this easy recipe. This is now the current leader for recipe of the year, and it is FISH
  • CourseFish, Main Course
  • CuisineAmerican
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 pound Tilapia fillets
  • 2 tablespoons extra virgin olive oil
Blackening Rub
  • 3 tablespoons paprika
  • 1 teaspoon salt
  • 1 tablespoons onion powder
  • 1 teaspoon black pepper
  • 1/4 to 1 teaspoon cayenne pepper
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
Simple Tartar Sauce
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon sweet pickle relish
  • 1/4 teaspoon onion powder
Servings: servings
Units:
Instructions
  1. Preheat oven to 425 convection. Combine 3 tablespoon paprika, one teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, one teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes more than you need. Save it for another cooking. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.
  2. Line a sheet pan with foil and add 2 tablespoon olive oil. Brush it over the foil in any area that will have fish.
  3. Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides). Use only about 1/2 of what you mixed. Save the rest for another cooking.
  4. Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.
  5. If you want a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
  6. Cook until nicely brown and flaky. This is about 10-11 minutes for big fillets and a minute or two less for small to medium fillets.
Recipe Notes

Nutrition calculations do not include tarter sauce.

________________________________

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. Rating is done by clicking on the stars above.

Last Updated
June 9, 2017

Nutrition Facts
Oven Baked Blackened Tilapia
Amount Per Serving
Calories 178 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 40mg 13%
Sodium 563mg 23%
Potassium 60mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 21g 42%
Vitamin A 6%
Vitamin C 5%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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Bursting with spicy goodness, everybody will love this easy recipe. This is now the current leader for recipe of the year and it is FISH.
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Comments

  2. Thanks for the great website! I made the tilapia, strawberry salad, and smashed potatoes and it was all good. I’m new to cooking, so I really appreciate your photos.

    Reply

  4. Just tried, it was delish! And the smells coming from my oven; I could hardly wait for it to finish cooking. I rate it a 5!!

    Reply

    • Absolutely never had this version before, and OMG words cant express how delish this was!! My husband was born and raised in great Louisiana and he said l made it perfectly with this recipe! Thanks so much!!

  6. I mean to give the fish a light spray of PAM (oil…) to prevent it from drying so much and give a little oil texture and you will hardly know it is oven baked. I can see the wording is a little confusing. Fixed…

    Reply

    • Gotcha. I thought that was what you meant. I just wanted to make sure. Thank you. Can’t wait to try it Saturday.

  7. I just tried making this. Left it in the oven for 11 min. It looked and tasted good but it wasn’t too brown or crisp. Should the outside have a crisp crust?

    Reply

  8. It is not very crispy but it should brown a bit like the picture. I would question the temp of the oven some if you’re have issues with other high temp baking since this is at 425 convection. You could skip the spray of PAM but it will dry some. Be sure to keep that spray light.

    Reply

  9. I just made a trip to Tesco to buy the ingredients for this, and I’m cooking it as we speak. I haven’t even put them in the oven yet but OH MY GOD it smells amazing! I’ve also put the rub on a Pollock fillet, just to see what happens…

    Reply

  12. I can’t wait to try this. I think I am going to skip they chayenne pepper so it’s not spicy for my kids. I hope it turns out just as amazing as it looks!

    Reply

  13. My husband and I loved it! Great recipe! I make my own tarter sauce too but I just had to try your tarter sauce recipe and it was just right. Delicious. I found this recipe on my mobile phone in the middle of prepping and I wanted something different. Easy and yummy.

    Reply

  14. Awesome recipe! I made this 2x this week. Very easy for even the worst cook. It’s a little too spicy for the kids. This is our new house favorite!!

    Reply

  16. I tried it but didn’t have olive oil, so I used veggie oil. I surprised my wife and tired out good. only changed it to 450.

    Reply

  17. Use the oil you have. The olive oil is healthier (the doctor in me says) use what you have. I also had an email this morning from EdS. who had a question about the ground vs leaf oregano. The oregano is ground. I believe the leaf is more for salad or salsa like things.

    Reply

  22. I’m going to make it next week too. I think I’m gonna do all the work the night before and then put them in the oven when I’m ready to cook them. Do you think they can be frozen with all the ingredients and cooked in a few days? Have a great day everyone!!!!
    Happy cooking

    Reply

  23. I would suggest mixing the spices and tarter sauce ahead. If using frozen fish, thaw for a day or two in the refrigerator. The rest can be done in only a few minutes. A lot less time than the oven will take to preheat.

    Reply

  27. Of course the seasoning would be fine on any meat. The cooking technique almost for sure would not. The thickness and the total mass being different. Check out other references for the prep and cooking of the whole fish.

    Reply

  28. Im not a big seafood person but I’m fond of tilapia. I give my fish a quick soak in vinegar and lemon juice to alleviate the fishy taste and smell.

    Reply

  29. I have not heard of that trick. I’m good with tilapia and salmon but other fish just have not been high on my list.

    Reply

  30. This is one of the easiest Tilapia Recipes I have tried. It is definitely spicy, Oh Baby…Hot! Next time I’ll use about half as much cayenne pepper. The tarter sauce is a perfect compliment. We have fish a couple of times a week and this was on the request list for next week too.

    Reply

  31. It does have some bite. A half tsp is the most I can tolerate. The original blackening recipe has 1 tsp and it burns just to think of it. 1/4 tsp is probably more for us normal humans.

    Reply

  32. I just made this for my boyfriend and I. We left out the Cayenne (because neither of us like it) and the Thyme because we didn’t have it, and used vegetable oil in place of olive. My boyfriend loves it, but me not so much.
    I have to admit, it smelled pretty amazing while cooking. I think I’m not much of a tilapia fan. It has a weird taste to it that I just can’t really get past.

    Other than that I give this a 4/5! If I can make something that my boyfriend will eat, I’m more than happy to keep making this recipe. Even if I’m not the one eating it. =D

    Reply

  33. I’m clad it mostly worked for you. You may like it a bit better with the thyme. Also, try a pinch of cayenne, maybe an 1/8 tsp. it will balance the recipe.

    Reply

  35. I’m from Iowa and if it doesn’t moo, oink or cluck then you don’t eat it. With this recipe, I don’t even think I’m eating fish and no fish smell (I really hate fish smell). I continue to repeat this recipe at home. Try the grilled version, I think it is even better with a little grilling char on it.

    Reply

  37. I just made this with 4-good sized fillets. I loved the flavor profile and the quick assembly. For my taste, I would cut most of the spices in 1/2 or take it up to the broiler for the last 2-4 minute to crust the seasonings on top. just a tad too much dry/bulk seasonings on the surface… AWESOME flavor, will make again. My wife and I have a rating scale 5-Keeper as is, 1-wadded and thrown away. Strong 4.5 with adjustments…

    Reply

    • I’ll take a 4.5 any day. Yep, it is 7/10 hot with the 1/2 t cayenne. The original recipe for the seasoning was a full tsp. That is really manly man stuff… I have stayed at 1/2 tsp but maybe I should sneak it down a little. I have tried the broiler to “crisp” it up some and it seemed to dry before it browned much. Maybe a tad more PAM would help. The grilled version is nicely crisp.

      Thanks for the comment.

  38. I just made this for dinner. I had small to medium fillets, so I only left them in the oven for 8 minutes. I also only used 1/8 tsp ceyenne pepper. Had to think about my kids lol Nonethess it was tasty with just tad bit of kick! Thanks for the recipe!

    Reply

    • Thanks for the comment. The 1/2 tsp of cayenne is more than hot enough for me. The 1 tsp (which is what was in the original rub) is just too much for me.

      DrDan

  40. I tried the recipe; since I like spicy foods I amped up the cayenne a bit. I had three fillets, but was cooking for young kids too, so I used all the rub on only two of the fillets. It was a little spicy even for me; could have halved the amounts like suggested and would have been perfect. I will try again with this mod along with hitting them with the broiler for the last few minutes to get more of the blackened effect.

    Reply

  41. I call the full teaspoon of cayenne the “Manly Man” setting. 1/2 teaspoon is really all I can do here and that is pushing it some. Plus you put all that spice on just two fillets. Wow…
    The broiler will brown them a little but also dried them some… maybe I just over cooked a little those times but be careful and don’t overdo it….

    Thanks for the comment
    DrDan

    Reply

  42. What an AMAZING recipe for tilapia! Thank you SO much for this! :-) ..I didn’t have any onion powder on hand so, I substituted that portion of the ingredients for 1/3 cup of chopped onions and it made this delicious dish, in my opinion, that much more flavorful. :-) . Also, I totally agree that 1/8 Cayenne pepper is the perfect amount for this recipe… (if not just a pinch less…LOL). It gave it just enough “bite” to it, that I didn’t even taste it until I was going for the next bite! :-) . It was JUST right. In addition to this, instead of just using extra virgin olive oil, I actually incorporated an organic “Tomato Infused Oil” that already has the extra virgin olive oil in it’s own ingredients! :-) . I coated the tin foil with this, the fish (before the seasonings..) and also, used what was left over on the plate from the fish, to saturate the chopped onions before I added those to the top last! Long story short…(hah)…this was an AMAZING dinner and I WISH I had another bag of tilapia right now so I could make some more! Thanks again!!! :-)

    Reply

    • Great write-up. I occasionally use infused oils for “private” cooking. I don’t use them for published recipes since somebody would go crazy trying to find what I used from that small specialty oil storefront. So I just keep it basic. As you obviously know, a recipe is just guidelines. This recipe does make me “want” to eat fish.

      DrDan

  43. This looks incredible. I took out tilapia for Sunday dinner but having found this recipe I can’t wait til tomorrow so gonna cook it tonight. Judging from all the comments it sounds amazing. Will let you know how I get on : D

    Reply

    • This is really really good but watch the heat a little. I use a half teaspoon plus of cayenne pepper. This was a 7/10 hot. Manly man is 1 tsp and 0 – 1/4 tsp is the family setting. There is a grilled version that is a little crispier but I have 2 feet of snow on my grill now…

      DrDan

  44. Despite the fact that I’m a food blogger, I’ve always been intimidated to make fish at home. One of my 2014 cooking goals was to banish that fear and learn to cook fish at home, and this was the first recipe I tried. I’m SO pleased to report that it was SO simple to make and it turned out delicious! I cut the cayenne way back, and gave it a minute under the broiler at the end, and it was lovely. Thanks for a fab recipe! Cheers, Amy

    Reply

    • OK….. Anybody can say anything. Too much of anything may not be good for you. This is true of fish more than many other foods due to environmental contamination.

      I believe controlled studies in peered reviewed journals, not internet statements (AKA BS).

      DrDan

  46. I just made this, and it is absolutely delicious! I will be keeping this recipe around for frequent use. Thanks for sharing!

    Reply

  47. Hi! I just found your website today. I created an account so that I could save recipes, but when I clicked the save recipe button, it said the page could not be found. Is this on my end or is something not working correctly? Thanks! Can’t wait to try this tilapia recipe!

    Reply

    • That function is from ZipList and I have little if any control. I did check it as much as I can and it appears to be working. I have not heard of other problems. Try accessing through the menu bar and see what happens. And a restart is always a good thing.
      As for the recipe… great choice
      DrDan

  49. i’m looking for a way to bake tilapia using no oil because my partner is on a diet restricting oil. i usually pan fry my blackened tilapia and i have blackened seasoning that has excellent flavor. can you suggest a way to use this recipe with no oil?
    as soon as this oil free diet ends i will be preparing this dish your way. it looks delish and healthy..
    L….

    Reply

    • Ok…. hummm…. The oil on the pan is easy. Get the non-stick foil. The oil on the fish helps keeps it a little moist but how about an egg white wash. Just take an egg white, discard the yoke and whip it with a tablespoon or so of water and brush on the fish. The cooking time should be the same. Post how it comes out please.

      DrDan
      Doctor type note. I hope this is a prescribed diet and monitored by a physician. Some vitamins need to have oil to absorb. Also some oils being “essential” and must be ingested in a diet.

    • i just happened uopn your response. not sure what happened. thanks i will try to prepare this way this week. i’ll let you know how it comes out. the diet is HCG. no oil of any kind for about 20 days at a time.
      it is not monitored which is why i am not on it.
      i’m to ask my dr tomorrow if i can go on it since i have HBP and MS..

  50. So good! I have done his recipe on the stove, but the oven is so much better. I made this today and I found your site today. Thanks so much! Linked your version to my FB page.

    Reply

    • I find the oven or grill much easier for tilapia. Mine just fall apart on the stove top.
      Thanks for the comment.
      DrDan

  51. I made this for dinner last night, it was great! Plus, it was fast and easy. My husband loved it too:)

    My blog (lifeontheloop.com) is doing a “Best of Pinterest” in a week or so. Would you mind if I post your picture on my site, not the recipe. I will of course link the picture to your site.

    Sabre

    Reply

    • Of course post away… I’m always happy to have the pictures used in this way. I’m never happy when the whole recipe is displayed.
      Also thanks for the note and the rating.
      DrDan

  52. It’s 2am, just got home and watching some tv before bed, I got hungry and decided to cook the tilapia I had thawing. I google’d “spicy tilapia recipe” and found this recipe. I had to make it right away.. and it eat it right away! No sides, no rice, no sauce, no nothing, and it was A-mazing! Tomorrow I will create a date, invite her over, cook this for her, and report back ;)

    Reply

  53. I made this recipe the other night and it was easy and delicious! I made 2lbs of tilapia and used the same amount of spice rub as in your recipe and it was perfect! We’ll definitely be having this again soon and I’ll try the spice rub for meat too. Thanks for sharing!

    Reply

    • Thanks so much for the note.
      I think spreading the spice out is a good idea. I have used this rub on a few other things and it is really good.
      DrDan

  54. I made this last night and my goodness it was delicious! My 17 year old son loved it! I ran a plate over to my daughter who is in college and she texted “SOOO GOOD!” I will be making this again and again and again. Thank you for the easy and tasty recipe!

    Reply

  55. I kid you not this was crazy easy to make but it taste amazing..thx to who ever post this blacken fish.my wife loved it,before I could even ask her she was like yo this fish is banging..thx again

    Reply

  56. Thanks for the recipe it was delicious. I made fish tacos with it. I just warmed up corn tortillas on a skillet, put some fish in and topped with lime juice, cilantro, cabbage, and a little ranch. YUM

    Reply

  57. So much oil. Easier to create with just the tilapia being damp. Coat it with pretty much the same except I leave off the oregano and I bake it on a rack. That eliminates the oil, the bad for your heart frying and nitrosamines from frying dry.

    Reply

  58. I just made this and the flavor of the spices were good but I think I put too much of the rub on the fillets because when the fish was done most of the spices on the fillets were not moist I had to scrape some of the spices off

    Reply

  59. Tried it tonight..Great recipe, husband and I loved it, have been looking for a good baked fish rub!
    Will make again.
    Thank You

    Reply

  62. I just made your blackened Talapia. It was very good. I like quick easy recipes. This is the first one I have tried from your site. I think I will be a regular from now on. I will definitely make this one again.
    Thanks

    Reply

  63. Found your recipe for the talapia and smashed potatoes yesterday and fixed for dinner. AWSOME to both! I love blackened fish but was banned from fixing skillet because of smoke. So glad to find a recipe for fixing in the oven, I will be using this a lot. The potatoes were AWSOME. I used 7-2-1 seasoning and loved the crunch of the potatoes. Wish I had some green onions on hand to top with. Am going back on site to search for dinner for tonight. Thanks so much for your site I know I will use often

    Reply

  64. This is a great recipe. I found this recipe a couple of years ago while looking up how to oven bake tilapia. I tried it and loved it. My boyfriend is also a big fan! I made it twice this week and I am sure will be using it a lot during Lent!

    Reply

  67. Delicious—I cut back the cayenne and it was still hot enough to satisfy our desire for blackened fish. After spraying with Pam I covered with slivered almonds I purchased at Richland WA farmers market. This recipe is the best tilapia I have found.
    Thanks for ahRing.

    Reply

  68. Great recipe. I like cayenne pepper but some may find that to hot. So I substituted 1/2 t chili powder instead of using cayenne pepper. I lightly rubbed the mixture on one side my girlfriends fillet and fully did mine on one side. Still gave it some kick but definitely not as hot. My girlfriend saved the recipe wants me to make it again.

    Reply

  69. This was outstanding!!!! I made my own spice blend because there is not much that is too spicy for me. I used all the ground pepper spices in my pantry(fresh ground black peppercorns, cayenne, ancho chili powder, ground red peppers and more.

    Reply

  70. It took longer to make than it did for dinner to disappear. This recipe was easy to follow and had great results. I will definitely use this one again. Awesome meal!! 10 points for momma. Lol!

    Reply

  72. I made this recipe using 1 tsp of cayenne pepper. It wasn’t too spicy (I’m from south Texas). It was a decent but lacked the crispness you want with blackened fish. All in all it was a good recipe but tastes like it’s missing something.

    Reply

  75. Great recipe! Made it tonight for my husband and I – nice and spicy just the way I like it! I would like to share this recipe on my blog if that’s alright, I will link back to your post here :)

    Reply

    • The spice is definitely good on salmon but the cooking technique is wrong. I have done it but I don’t remember the technique I used.

      DrDan

  78. This was fabulous and so easy. Had it tonight for dinner. My husband and I both loved it. Will be using this one a lot. Thanks so much.

    Reply

  79. Found your recipe while googling baked talapia. I am making it for Christmas Eve for 33 people. I am making 12 tilapia this way, I am thinking to triple your spice measurements to ensure I have enough for 12 good sized filets. Question…can I pan fry them vs bake to make sure they crisp up I am worried about them not being crisp.

    Reply

    • Hi Dawn, The answer is of course it can be pan fried. Check my inspiration recipe from Aaron McCargo at Food Network link near the top of this post. His version is pan fried and is way too spicy for me. I adapted to oven baked and decreased the heat some.

      The amount of spice you will need is more personal taste. I use a little more than half the spice mix for 4 filets. so I would just double.

      About the crispness. You are right that it will be more crispy pan fried.

      DrDan

  84. I love all the comments especially the one about soaking the fish in vinegar or lemon juice. I had a good laugh that viewer must be either a Guyanese or Jamaican . We grew up on the same Ideas. Even though I don’t do it anymore since the Gish is in most cases is very fresh.i have made blackened tilapia before , However I will try your recipe next. I preparing for my oldest daughters wedding do yo think this is a good choice. I’m also making Salmon.

    Reply

  87. I made this today!! It was excellent!! I mean 2 snaps up, a twist and a shout!! I wish I could attach my picture!! (Looks just like yours) I’m not even a fish person, but on my quest to get healthy, I’ve tried eating fish more often. It was really good!!

    Reply

    • Thanks for the note and rating. It is one of my favorites. I’m not really a fish person either but with that spice, who cares.

      Dan

  88. We very much enjoyed this recipe tonight. Browned great, looked just like blackened, didn’t miss the “crunch” at all. Thank you greatly!

    Reply

  91. This sounds like a great recipe. Like many, I am not much of a fish person; however, I do enjoy tilapia and shrimp. I prepare nearly all of my meals on Sunday for the upcoming week and I am wondering if you think this is one that can be prepared ahead of time to be enjoyed later in the week during lunch? Thanks!

    Reply

    • The tarter sauce could be made a few days ahead but I wouldn’t do a week. The fish is just spice so the spice could be mixed weeks ahead and applied just before cooking.

    • No. The spice of course would be ok but the thickness and mass of the white fish would change the cooking technique. The time would be significantly longer.
      DrDan

  94. Yummy! I like extra onion powder, some paprika (I use it in everything!) and horseradish (my addiction) in my tartar sauce, but otherwise a perfect quickie!
    Thanks!

    Reply

  95. Excited to try this recipe today, I am not a fish lover but last summer I had blackened fish for the first time. I feel in love but have not found a recipe online that tasted as good as the one I had. This one has great reviews so i’m hoping for the best.

    Reply

  96. Oops, I mis-read this last night and cooked them in a NON convection, bottom-tier apartment normal-oven, @ 425 for 10-12 minutes. It came out cooked, but the outside was not crispy at ALL.

    I’m going to try again tonight, and I’ll do 450 for 6-7 minutes, then maybe finish it off with the broiler for the last few minutes. Logically, I think this would give us more of a crispy outside we’re looking for in ‘blackened’ fish. Any thoughts, Dan?

    Reply

    • This is not a very “crispy” recipe… it is more about flavor. The grilled version is much crispier. Also check the original version linked above which is pan fried.
      DrDan

  98. I made this last night. Excellent! I cut the seasonings in half for just myself and had 4 filets (for leftovers). I had just enough of the rub. I WILL be making this again. Never cooked tilapia very often (usually stick with salmon or catfish) but this was amazing. So happy I found this recipe and I don’t think it could be more simple. I didn’t have Pam so I just drizzled a bit more olive oil over the fish after the seasonings were on. Awesome! thanks

    Reply

  99. Just finished eating. This was amazing. We often eat blackened mahi when we eat out. Now we can make fish anytime we want it. We did add Old Bay seasoning as we love it instead of all the paprika.

    Reply

  100. Great day at gym, so why not cook! Tried this recipe and it was amazing! Added baked patatoes and spinach… Cooked enough for me and mom! Of course, she loved it! Thanks!!!

    Reply

  105. We made this tonight and it was sooooooo good! Easy peasy and healthy too. We did use just ½ tsp of the cayenne and it was just the right heat. Definitely a keeper : )

    Reply

  106. Since I almost have tilapia in my freezer, I am going to try this because it is oven baked rather than fried. If this was based on Big Daddy’s recipe I know it will be good as I have made that recipe quite a few times but not lately. I used to fry it in grape seed oil as this oil withstands a higher temperature without burning and also emits a good flavor.

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    • Hi Rose,
      I still remember working on another recipe watching Big Daddy for the first time cook blackened tilapia. It looked great but I really didn’t want the pan frying. Leading to this recipe.
      Thanks for the note.
      Dan

  107. I’m not much of a fish fan but after having some delicious blackened fish tacos at a restaurant I decided to give making my own blackened fish a try. This recipe was great super easy to make for the tartar sauce I used Greek yogurt in place of the mayo since I’m trying to be healthy. Everything tastes great. I imagine it’d be better with mayo but still better than I expected with the yogurt!

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  108. I made this recipe for 4 and they all loved it, including myself. They all suggested to have it made more often. It’s a really easy and convenient meal. Thank you so much! DEFINITELY great if you like spicy.

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  109. I have to say, Dr. Dan, you’re the only other person I’ve run across who sprays the top of meat or fish before baking. I believe it’s a must-do for keeping things moist and helping with browning, especially at higher temps. Love the spice combo for the tilapia, hits just the right taste buds especially with the
    tartar sauce. AIas, couldn’t stop myself from adding sour cream, finely diced purple onions, and lime juice to the tartar sauce but, Wow! It was perfect!

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