Ingredients:

  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Kosher Salt
  • 4 Tilapia Fillets (approx. 6 oz each), skin removed
  • 1/2 cup All-Purpose Flour
  • 4 Tablespoons Unsalted Butter, melted
  • 2 Tablespoons High Smoke Point Oil (Canola or Grapeseed)

Instructions:

  1. Prepare the Rub: Combine all dry spice ingredients (paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt) in a small bowl. Whisk thoroughly to ensure even distribution.
  2. Set Up Dredging Station: Pour the flour onto a shallow plate. In a separate small dish, place the melted butter.
  3. Season the Fish: Pat the tilapia fillets completely dry with paper towels.
  4. Coat Fillets: Generously coat each fillet first in the flour, shaking off excess. Then, quickly dip or brush both sides lightly with melted butter. Finally, press both sides firmly into the blackening rub, ensuring an even, thick coating.
  5. Preheat Skillet: Place the cast-iron skillet over high heat. Add the high-smoke point oil and allow the pan and oil to heat until shimmering or lightly smoking.
  6. Sear the First Side: Carefully place the coated fillets into the hot skillet, ensuring good spacing. Do not overcrowd the pan (cook in batches if necessary).
  7. Cook and Blacken: Cook undisturbed for 3–4 minutes until a dark, substantial crust forms. Expect some smoke.
  8. Flip and Finish: Flip the fillets carefully using tongs. Cook for another 2–3 minutes on the second side until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
  9. Rest and Serve: Immediately remove the fish from the pan and let rest on a plate for 2 minutes before serving with a squeeze of lime juice.