wonderful recipe Salsa was replaced with green chile enchilada sauce. This was outstanding! Thirds were ordered by everyone!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon celery seed
- 1 pinch garlic powder
- 1 pound tilapia fillets
- 1 tablespoon vegetable oil
- 4 slices white bread
- 1 lemon, cut into wedges
Instructions
- Mix together paprika, onion powder, salt, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed, and garlic powder in a large, shallow dish. Place tilapia fillets into the dish and coat well with spice mixture; allow to sit at room temperature for no more than 30 minutes.
- Heat a heavy skillet over high heat. Add oil and heat until almost smoking. Place fillets in hot oil and cook until opaque and fish flakes easily with a fork, about 3 minutes per side.
- Remove fillets onto white bread slices on a serving platter. Pour pan juices over the top and squeeze lemon juice all over.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 1688 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, DELICIOUS recipe. Instead of serving on white bread, I chose brown rice and steel-cut oats with a side of zucchini, carrots and onion. Will definitely do this again!
This was the first time I ever made blackened fish and it turned out great. I only used 1 teaspoon of salt; thought tablespoon would be too much. The flavor was amazing and the color was a beautiful blackish red and it all came together quickly. I had to reassure my husband it wasn’t burnt. I made a fruit salsa and served on top of the fish. Will definitely make again
Super flavorful, but I’ll reduce the salt to 1 tsp. next time.
This is really simple to make and one of my regular go-tos. Rather than serve it over bread, I love to serve it over rice, which soaks up the juices/spices really nicely.
Dish was delicious!! Kinda confused about the pan juices because all I had was oil left over and not much of it. I served it over brown rice I cooked in chicken stock and added sauteed onion and mushrooms to the rice. Added a stuffed Zucchini and we all were stuffed!! Yummy
As the submitter says, don’t forget the white bread!
An easy dish to prepare, the blackened seasoning was very tasty followed by glazed rutabaga
Awesome.
Didn’t bother with the bread. Don’t need it when the spices are so good. Still confused why someone would search a hobo’s pockets, but dang it’s a good recipe.
I halved the recipe and used 1 tsp of salt. It didn’t seem to salty to me at all. I’d rather err on the side of not salty enough than too salty: one can always add more salt, but one cannot take it away. I’ve gotten my best recipes from the back pockets of sleeping hobos. I always make sure to leave a recipe before I take one, though. In fact, I left a recipe for blackened tilapia in a sleeping hobo’s back pocket about 7 years ago. I wonder …
Very, very good. love the spice. I forgot to add salt and just sprinkled some as it cooked, about a teaspoon, so it wasn’t too salty… and Im trying to cut carbs, so no bread. still very good.
8.3.20 … https://www.allrecipes.com/recipe/89577/blackened-tilapia-with-secret-hobo-spices/ … ‘Reduced paprika to 2T. I was thinking 1/2t white pepper, black pepper & cayenne per piece was a lot. I don’t mind spicy & please no faces; but I adjusted those, too. 2T paprika, 2t onion powder, 1/4t garlic powder, 1t white pepper, 1/2t black & cayenne peppers, 1/2t salt, 1/4t thyme, no celery seed. Now, the biggie. Still hesitant, I used on 2# tilapia & had some leftover. I baked at 400. I really wanted to use cast iron, but wasn’t up for having to cook in two batches or the smoke. Sum up: I’m going to follow the black & red pepper amounts, if our paths cross again.
Tasty – I had extra spices at the end though
We very much enjoyed our blackened tilapia. The spice rub was spot on for our taste buds. The only change, per other reviewers’ advice, was I cut the salt by half. And we did not use the bread. This house hasn’t seen white bread in about 30 years! But the tilapia was delicious served along with baked brown rice with poblano & onion, & roasted broccoli with red peppers. Thank you!!
The only thing I changed was I needed a little more oil in the pan. Loved it. Will make again.
I’m torn with this one. I scaled back the spice rub by a lot and the one piece of fish that it stuck to was too salty and I only used 1 tsp. There was not any pan juices but the addition of the fresh lemon was nice and Mahi Mahi was a good meaty fish to use.
Loved it! Didn’t put it on white bread but it was delicious all the same. Wouldn’t change a thing. Thanks for a great recipe!
This turned out fantastic using catfish! We don’t normally have bread in the house, so I served it over rice. Very pretty dish to serve. Thank you!!
This was EXCELLENT and soooooooo simple! Thank you!
We loved this combination. It’s now my go to Blackened spice mix.
followed another comment and got emeril’s spices worked great