Ingredients:
- 4 Tilapia Fillets, skinless (approx. 6 oz each)
- 1/2 cup Unsalted Butter, clarified (or Ghee)
- 4 Fresh Lemon Wedges (for serving)
- 2 Tbsp Smoked Paprika (or regular)
- 1 Tbsp Kosher Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Cayenne Pepper
- 1 tsp Freshly Ground Black Pepper
Instructions:
- Gently melt the unsalted butter in a small saucepan over low heat. Skim off the white foam (milk solids) from the surface. Carefully pour the clear golden liquid (the clarified butter) into a shallow dish, leaving any remaining solids at the bottom of the saucepan.
- In a second shallow dish, whisk together all the dry ingredients for the Blackening Spice Mix (paprika through black pepper) until fully integrated.
- Pat the tilapia fillets absolutely dry using paper towels. Moisture inhibits crust formation, so ensure they are bone dry.
- Take each dry fillet and first dip it entirely into the clarified butter, ensuring both sides are coated. Then, dredge the buttered fillet thoroughly into the spice mix, pressing gently to ensure a thick, even crust is formed on both sides.
- Place a heavy-duty cast iron skillet over high heat. Allow it to preheat for 5–8 minutes until it is smoking hot. (The pan must be extremely hot for successful blackening.)
- Pour 1 tablespoon of the remaining clarified butter into the screaming-hot pan. It should sizzle immediately.
- Carefully place two fillets into the hot pan, ensuring they do not touch. Cook undisturbed for approximately 2–3 minutes. The crust should turn deep black.
- Use a fish spatula to quickly and carefully flip the fillets. Cook the second side for another 2–3 minutes, until the fish is flaky and opaque throughout.
- Remove the cooked fish immediately and place it on a wire rack or warm plate. Wipe out the pan and repeat the process with the remaining butter and fillets for the next batch.
- Garnish with fresh lemon wedges and serve the blackened tilapia immediately.