Total Time
Prep 30 mins
Cook 6 mins

Found on a recipe site.

Ingredients Nutrition


  1. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
  2. Over high heat, add oil to skillet, and heat until hot.
  3. Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
  4. Remove from the pan.
  5. Pour pan juices over them and squeeze lemon juice all over.
Most Helpful

The Louisiana blackening experience as described by a local Cajun songwriter, "...Paul Prudhomme burnt a fish and it all went through the roof!" lol...and that's the way it is.

gailanng November 11, 2011

This is absolutely AWESOME. The seasoning mix is so great! I have non-stick pans that aren't safe for extreme high heat, so I had to make do with medium-high heat. It still worked just fine, about 4 minutes per side. Next time I will cut down on the seasoning just a little bit, as it got to be overpowering. I think that is due to the fact that my medium-high heat didn't "burn" a lot of it off. Anyways, since my pans are non-stick, I used only 1/2 tsp of oil for my filet, and it was just awesome! This is a favorite for us now, thank you.

yogiclarebear October 17, 2007

The whole family liked this recipe. I served the tilapia on top of Mexican rice. Lime juice was squeezed on the fish rather than lemon as it was what we on-hand.

Zoe D. November 18, 2014