Blackened Fish

It’s summer from where I am and I am reminded of the times when we would go out of town for beach trips or somewhere cooler. It’s always a great time to bust out the grill, or make some beautifully pan-fried fish. Since travel restrictions have tightened again, I thought about revisiting one of my favorite recipes to make instead.

Normally, I would season the fish with salt and pepper and fry or grill them straight out but I like how this fish is flavorful and spicy, and it goes well with a lovely side salad, and maybe some refreshing guacamole or salsa.

Blackened Tilapia

Prep Time: 5 minutes

Cook Time: 10 minutes

Good for 4 Persons


  • 4 pcs of Fish Fillet (I used Tilapia fillet for this recipe)
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground white pepper
  • 1 teaspoon salt
  • ½ tablespoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon of dried thyme leaves
  • ¼ cup of olive oil or avocado oil


  1. Mix all the dry spice and salt in a bowl.
  2. Rub the spices on each side of the fish fillet and set aside for ten minutes.
  3. On a non-stick pan, heat up the olive oil or avocado oil.
  4. Place the pieces of fish on the pan. Cook each side for at least 2 or 3 minutes depending on the thickness of the fish, until it has a charred-like appearance to it.
  5. Serve with lemon wedges, sour cream, and a side salad or guacamole.

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