Blackened Tilapia Recipe

Prepare fillets

Pat tilapia fillets dry with paper towels. Season both sides lightly with 1.5 tsp kosher salt and 1 tsp black pepper (included in spice mix below).

Make blackening spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper and 1 tsp black pepper. Mix thoroughly. Sprinkle an even coating of the spice mix (about 1.5–2 tsp per fillet) onto both sides of each fillet, pressing gently so it adheres.

Heat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 2 tbs vegetable oil and 2 tbs butter; swirl to coat and let the butter foam and just begin to brown but not burn.

Cook fillets

Place fillets in the pan without crowding (cook in two batches if necessary). Sear 2–3 minutes on the first side undisturbed until a dark crust forms. Carefully flip and cook 1.5–2 minutes on the second side until the fish flakes easily and reaches 145°F (63°C). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce.

Finish with lemon

Squeeze a little fresh lemon over the cooked fillets (from the lemon listed in ingredients) to brighten flavor before serving with sauce.

In a small skillet or the same pan used for fish (wipe excess char but keep fond), melt 4 tbs butter over medium heat. Add the minced shallot and cook 1–2 minutes until softened and translucent, stirring so it doesn't brown.

Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Deglaze the pan with 2 tbs white wine or fish stock if using, scraping up browned bits for 30–45 seconds until slightly reduced.

Stir in 2 tbs fresh lemon juice and 1 tbs orange juice. Reduce heat to low and simmer 30–60 seconds. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbsp chopped parsley. If desired, swirl in an additional 1 tbs cold butter off-heat for a glossy finish.

Spoon the warm citrus butter sauce over the blackened tilapia fillets just before serving.

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes thoroughly and return to the hot pot. Add 2 tbs butter, 1/2 cup warmed milk (or half-and-half) and 2 tbs sour cream if using. Mash to desired consistency with a potato masher or ricer. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm until plating.

Steam or blanch the broccoli, carrots, and green beans until crisp-tender (about 3–5 minutes in boiling salted water or in a steamer). Immediately transfer to an ice bath if you want bright color and to stop cooking; otherwise drain well.

Toss the vegetables with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Rewarm briefly in a skillet over medium heat for 1–2 minutes if needed. Finish with a squeeze of lemon wedge if desired.

Divide mashed potatoes among 4 plates. Place a tilapia fillet partly over the potatoes. Arrange a portion of the vegetable medley beside the fish. Spoon citrus butter sauce over the fillet and a little around the plate. Garnish with chopped parsley and a lemon wedge or slice.

Serve immediately while hot.