Method
A bold and flavourful tilapia dish featuring a smoky, spicy Cajun seasoning crust and a quick pan-blackened finish. Perfect served with rice, vegetables, or a fresh salad.
Step 1: Prepare the seasoning
In a small bowl, combine:
Paprika
Smoked paprika
Garlic powder
Onion powder
Dried oregano
Dried thyme
Cayenne pepper
Sea salt
Black pepper
Chilli flakes
Mix thoroughly until evenly combined.
Step 2: Prepare the fish
Pat the tilapia fillets dry with kitchen paper.
Brush both sides of each fillet with the melted butter.
Step 3: Season the fillets
Generously coat both sides of the tilapia fillets with the Cajun seasoning mixture, pressing gently so the spices adhere well.
Step 4: Heat the pan
Heat a large cast iron or heavy-bottomed frying pan over high heat.
Add the olive oil and heat until shimmering but not smoking excessively.
Step 5: Blacken the fish
Place the fillets into the hot pan.
Cook for 3-4 minutes on the first side without moving them.
Carefully flip and cook for a further 2-4 minutes, depending on thickness, until:
The seasoning forms a dark, flavourful crust.
The fish flakes easily with a fork.
The internal temperature reaches 63°C.
Step 6: Rest
Transfer the fish to a plate and allow it to rest for 2 minutes.
Step 7: Garnish and serve
Sprinkle with the chopped parsley and serve immediately with fresh lemon wedges.
Chef's Tip
For extra heat, increase the cayenne pepper to 1½ tsp. For a more authentic blackened crust, use a cast iron pan heated thoroughly before cooking.
