-
1
Start by making your rub.
-
2
Combine paprika, onion powder, garlic powder, cayenne, dried oregano, dried thyme, celery seed, and salt in a bowl and mix together.
-
3
Now prepare your tilapia.
-
4
If starting from frozen, place fish in the refrigerator for 4-6 hours or place in a sealed zip-lock baggie and submerge under cold water for 15-20 minutes.
-
5
Once fish is thawed, gently dab with a paper towel to remove some of the moisture.
-
6
Generously cover both sides of the fish with your spice rub, making sure to press it in with your fingertips.
-
7
Gently shake off any extra rub and set aside.
-
8
You can let the rubbed fish rest at room temperature for up to 20 minutes.
-
9
Now heat a skillet over medium heat for 5 minutes.
-
10
Then add a tablespoon of oil, turn to coat the pan, and immediately add your tilapia.
-
11
(I usually cook two at a time, but Id suggest testing just one the first time, until you get the hang of it.)
-
12
I add my tilapia immediately, because I dont want the oil to get too hot and start smoking!
-
13
The pan is hot enough if you hear it sizzle when you add the tilapia.
-
14
Cook on one side for about 2-3 minutes.
-
15
Flip it over, add another half tablespoon of oil, and cook for another 2 minutes, or until the fish is cooked through.
-
16
The tilapia will be opaque and can be flaked with a fork when done.
-
17
Dont forget that this is blackened tilapia, emphasis on the blackened.
-
18
So dont worry when the outside is black!
-
19
Remove the tilapia from the pan, squeeze lemon juice generously over it, and repeat cooking the rest, adding additional oil for each batch.
-
20
Serve immediately!
-
21
Notes: I always buy frozen tilapia in bulk.
-
22
I then defrost only what I need for dinner that night.
-
23
This rub recipe is for 1 pound of tilapia.
-
24
If you dont want to make a pound of tilapia, make what you like, and save leftover rub in an airtight container in your fridge!
