Let’s face it, Tilapia is needs a little help.
I’ve never heard, “go lightly on the seasonings so the Tilapia flavor will shine,” have you?
No, because tilapia doesn’t really have any flavor.
I like to blacken this fishy up, so it gets a blast of flavor and the spices almost act as a breading on the outside.
This is a Mexican/taco inspired blackening seasoning which makes it perfect for fish tacos (you know how we love those here in SoCal), and with a little bit of my “Who Made This” Guacamole.
*Make sure your grill is super hot, and very well seasoned (I don’t really scrape mine before I use it, so that it gets a nice char. Is that the right way to do it? I’m not sure, but it works!) or you will have a huge fishy mess on your grill.
Blackened Tilapia & Homemade Blackening Seasoning
- 1 tsp: Coriander
- 1 tsp onion powder
- 1 Tbsp garlic powder
- 1/8 tsp cayenne powder (more if you life it spicy)
- 1 Tbsp chili powder
- 1 Tbsp oregano
- 1/2 tsp paprika
- 1.5 tsp cumin
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- Tilapia or other white fish (I did 7 medium fillets, and used all the seasoning), but you could obviously save leftovers.
- Preheat grill to high for 5 mins (should be at 500 degrees). Again, I don’t scrape mine too often so my fish didn’t stick. Make sure your grill is well seasoned.
- Combine spices in a small bowl.
- Rinse and dry fish and lay in a large pan.
- Drizzle fish with EVOO.
- Sprinkle fish with even coating of seasoning on each side.
- Grill fish for 3 mins on first side.
- Turn fish and grill for 2 mins. Fish should be done depending on your grill, but everyone’s is different.