Blackened Tilapia: 15-Minute Cajun Fish Dinner Recipes

Blackened tilapia is the 15-minute fish dinner that tastes like it came off a cast-iron griddle in a Louisiana kitchen: mild, flaky tilapia fillets crusted in a smoky homemade Cajun spice blend, seared in a ripping-hot skillet until the outside turns deep mahogany and the inside stays juicy and tender. If your seafood rotation leans mild and easy — say, like our coho salmon recipes — blackened tilapia is the bold older cousin you have been missing: same weeknight simplicity, turned up with paprika, cayenne and thyme. One spice bowl, one skillet, fifteen minutes, and a dinner that tastes far spicier and fancier than the effort suggests.

15-Minute Dinner

Blackened Tilapia: 15-Minute Cajun Fish Dinner

Spice-crusted tilapia seared in a hot cast-iron skillet — smoky, flaky, and on the table in fifteen minutes flat.

Prep: 5 min Cook: 10 min Servings: 4 Difficulty: Easy

Quick Recipe Overview

Blackened tilapia starts with four tilapia fillets patted completely dry and brushed with a whisper of oil. You whisk together the blackening seasoning — paprika, garlic powder, onion powder, cayenne, black pepper, salt, dried thyme and oregano — and press it generously onto both sides of every fillet. A cast-iron skillet goes over medium-high heat until it shimmers and just begins to smoke; the fillets sear for 2 to 3 minutes per side, undisturbed, until the spice crust turns dark and crisp and the fish flakes easily with a fork. Lemon wedges and fresh parsley go on at the table. No batter, no breading, no deep frying — just spice, heat and a fish that turns blackened on the outside and meltingly tender on the inside.

High proteinLow carb15-minute mealOne skilletKeto friendlyBudget friendly

Quick Jump

• Why You'll Love This Recipe
• Ingredients
• Ingredient Substitutions
• Step-by-Step Instructions
• Pro Tips
• Common Mistakes to Avoid
• 12 Flavor Variations
• What to Serve With It
• Storage & Reheating
• Recipe Notes
• Recipe Card
• Summary

Why You'll Love This Recipe

Tilapia is one of the most underrated weeknight proteins in the grocery store: it is lean, mild, affordable and cooks faster than almost any other fish. The complaint you hear most often is that it tastes boring. Blackened tilapia answers that complaint once and for all. The blackening seasoning — a Cajun-inspired blend of paprika, cayenne, garlic, thyme and oregano — wraps every fillet in a dark, smoky, slightly spicy crust that caramelizes in the hot skillet. The mild fish underneath stays sweet and delicate, so every bite gives you that restaurant contrast: bold spice on the outside, tender flake on the inside. This is the fish dinner that makes people ask what the secret is, and the secret is just spices you already own.

Speed is the second reason blackened tilapia earns a permanent place in your rotation. The entire recipe runs about fifteen minutes from fridge to plate: five minutes to stir the seasoning and coat the fillets, ten minutes of searing. There is no marinating, no breading station, no sauce to reduce. Tilapia fillets are thin, so they cook through in 2 to 3 minutes per side — genuinely faster than boiling pasta. On the nights when you walk in the door at six and everyone is hungry, blackened tilapia is faster than takeout and a fraction of the price.

Health is the third win, and it is a big one. A serving of this dish lands around 190 calories with roughly 34 grams of lean protein and almost no carbs, because there is no flour, no batter and no heavy sauce — just fish, spices and a tablespoon of oil. It is naturally gluten-free, keto-friendly and low-carb, and the spice blend adds a mountain of flavor without adding sodium bombs or sugar. If you are eating more fish for your heart, your energy or your waistline, this spicy fish makes the healthy choice taste like the fun choice.

Finally, this recipe is endlessly flexible. The homemade blackening seasoning doubles as an all-purpose Cajun rub you will start putting on chicken, shrimp, roasted vegetables and even popcorn. It tucks into tacos, tops salads, slides into sandwiches, and reheats beautifully for meal prep. Make the seasoning once, keep it in a jar, and you have a dozen dinners waiting to happen. Once you learn how easy it is to blacken fish at home, store-bought seasoning packets start to feel like a strange idea.

Ingredients

A great blackened tilapia needs two things: good fish and a great spice blend. The seasoning is the star, so measure it with a light hand on the cayenne (you can always add more heat, but you cannot take it away) and use fresh, fragrant spices — paprika and dried herbs lose their punch after about a year in the cupboard. The fish itself should be thawed completely if frozen, even in thickness, and patted very dry so the crust can grip and sear instead of steaming. Here is everything you need and why each ingredient matters:

For the Blackening Seasoning (makes about 3 tablespoons)

• 2 tablespoons paprika — the backbone of the blend. Sweet paprika gives deep red color and mellow flavor; smoked paprika adds a campfire smokiness that makes this dish taste restaurant-level. Use either, or half and half.
• 1 tablespoon onion powder — savory depth that melts into the crust. Do not substitute onion salt, or the blend will turn too salty.
• 2 teaspoons garlic powder — sweet, toasty garlic flavor that blooms in the hot oil. Garlic powder (not garlic salt) keeps the salt level in your control.
• 1 teaspoon cayenne pepper — the heat. One teaspoon gives a warm, friendly kick that most people love; dial it to 1/2 teaspoon for mild or 1 1/2 teaspoons if you like it fiery.
• 1 teaspoon kosher salt — seasons the fish through and helps the crust crisp. Fine sea salt works too — use 3/4 teaspoon if your salt is fine-grained.
• 1 teaspoon freshly ground black pepper — a sharp, piney bite that belongs in every Cajun-style blend.
• 1/2 teaspoon dried oregano — earthy, herbal, classically Cajun. Crush it between your fingers as you add it to wake up the oils.
• 1/2 teaspoon dried thyme — floral and woodsy, the herb that makes blackened fish taste like New Orleans. Dried is actually better than fresh here, since fresh thyme can burn in the hot skillet.
• 1/2 teaspoon granulated sugar — optional but recommended. A pinch of sugar helps the spice crust caramelize and rounds out the heat without making the fish sweet.

For the Fish

• 4 tilapia fillets (4 to 6 ounces each) — thawed if frozen, patted completely dry. Look for fillets of even thickness so they cook at the same rate. Tilapia is the classic choice for blackened tilapia because its mild flavor lets the spices shine, but the method works on catfish, snapper, cod or flounder.
• 2 tablespoons vegetable oil or avocado oil — a high-smoke-point oil is essential, because the skillet needs to be properly hot. Divided between two batches so the pan never cools down.
• Lemon wedges, for serving — a squeeze of fresh lemon over the finished blackened tilapia brightens every bite and cuts the richness of the spice crust.
• Chopped fresh parsley or cilantro, for garnish (optional) — a shower of green on top of the dark crust looks beautiful and adds freshness.

Ingredient Substitutions

Easy Swaps That Still Work

• No tilapia? Use catfish, red snapper, cod, flounder, halibut or even thin chicken cutlets. Any mild white fish that is about 1/2 inch thick blackens beautifully. Adjust the sear time by thickness — thicker fillets need 3 to 4 minutes per side.
• No paprika? Smoked paprika is the best swap and arguably an upgrade. In a pinch, use 1 tablespoon paprika + 1 tablespoon chili powder for a slightly different but delicious profile.
• No cayenne? Use 1/2 teaspoon red pepper flakes (crushed finer) or 1 teaspoon chipotle powder for smoky heat, or skip it entirely for a kid-friendly mild version.
• No onion or garlic powder? Use 1 teaspoon of your favorite all-purpose seasoning blend, checking first that it is not salt-heavy.
• No fresh lemon? A splash of bottled lemon juice at the table works, or try lime wedges for a slightly different brightness that pairs wonderfully with the Cajun spices.
• Dairy-free or Whole30? This recipe is already dairy-free and Whole30-friendly — the crust is pure spice, no butter or flour involved.
• Lower sodium? Cut the kosher salt in the seasoning to 1/2 teaspoon and finish the cooked fish with a squeeze of lemon instead; the spices carry plenty of flavor on their own.
• Oil-free option: Use a well-seasoned cast-iron skillet with a light spritz of cooking spray. The crust will still darken, though it will be slightly less crisp than with oil.

Step-by-Step Instructions

This is a technique recipe disguised as a fast dinner: the steps are simple, but the order and the heat matter. Read through once, get everything in place, and the actual cooking takes about ten minutes. The golden rule of blackening is a hot pan and dry fish — moisture is the enemy of a crust, so pat those fillets like you mean it.

1. Mix the blackening seasoning. In a small bowl, stir together the paprika, onion powder, garlic powder, cayenne, kosher salt, black pepper, oregano, thyme and sugar until the color is completely uniform. Taste a tiny pinch — it should be smoky, savory and warmly hot. Set aside. (Any leftover seasoning keeps for months in a sealed jar and is gold on chicken and shrimp.)
2. Prep the tilapia. If your fillets were frozen, make sure they are fully thawed — press the thickest part; it should give easily with no icy core. Pat every fillet completely dry on both sides with paper towels. This step is non-negotiable: dry fish sears, wet fish steams, and steamed fish never blackens.
3. Season generously. Brush each fillet lightly with oil or drizzle 1 tablespoon of the oil over all four. Sprinkle the blackening seasoning evenly over both sides of every fillet, pressing gently so it adheres in a thick, even coat. You will use most of the blend; do not be shy. A thin dusting gives you seasoned fish, not blackened tilapia.
4. Heat the skillet. Place a large cast-iron skillet (or heavy stainless-steel pan) over medium-high heat for 2 to 3 minutes until it is thoroughly hot. Add 1 tablespoon of oil and swirl; it should shimmer immediately and send up the faintest wisp of smoke. If the oil smokes heavily, the pan is too hot — pull it off the heat for 30 seconds.
5. Sear the first batch. Lay 2 fillets in the skillet, leaving space between them — crowding drops the pan temperature and kills the crust. Do not touch them. Cook undisturbed for 2 to 3 minutes, until the underside is deeply darkened and the edges look opaque. The spice crust should smell toasty, not burnt.
6. Flip once and finish. Slide a thin fish spatula under each fillet and flip in one confident motion. Cook 1 to 2 minutes more, until the second side is blackened and the thickest part of the fish flakes easily when pressed with a fork (internal temperature 145°F / 63°C). Transfer to a warm plate.
7. Wipe and repeat. Wipe out the skillet with a dry paper towel to remove any loose, darkened spices (they will burn on the second batch), then add the remaining tablespoon of oil and sear the last 2 fillets exactly the same way. Fresh oil and a clean pan are what keep batch two as good as batch one.
8. Serve immediately. This fish waits for no one — the crust is at its crispiest in the first five minutes off the heat. Plate the fillets, shower with chopped parsley, and pass the lemon wedges. A squeeze of lemon right at the table is the finishing touch that makes the spices sing.

Pro Tips

How to Get a Perfect Blackened Crust Every Time

• Cast iron wins. A cast-iron skillet holds heat like nothing else, which is exactly what blackening needs. A heavy stainless-steel pan is the runner-up. Thin nonstick pans lose heat the moment the fish hits them and give you gray, steamed fish instead of a crust.
• Preheat the pan, then the oil. Heat the dry skillet first for 2 to 3 minutes, then add the oil. Oil added to a cold pan heats unevenly and the spices stick instead of searing.
• Do not move the fish. Once a fillet lands in the skillet, leave it alone until it is time to flip. Peeking and nudging tears the forming crust. Trust the clock: 2 to 3 minutes, then flip.
• Ventilate your kitchen. Real talk: blackening creates smoke. Turn on the range hood, crack a window, and disable the nearest smoke detector for ten minutes. This is normal — it is how the technique got its name.
• Season both sides thickly. A light dusting of seasoning disappears into the fish. Press the blend on in a visible, generous coat on both sides — that is what becomes the crust.
• Room-temperature fish sears better. Let the seasoned fillets sit at room temperature for 10 to 15 minutes before cooking. Cold fish chills the pan and needs extra time, which overcooks the outside before the inside is done.
• Make the seasoning in bulk. Double or triple the blackening blend and keep it in a labeled jar. It keeps for 6 to 12 months and turns plain chicken breasts, shrimp, pork chops and roasted vegetables into dinner in minutes.
• Lemon is not optional. The acid does real work: it brightens the smoky spices, cuts the richness, and keeps the fish tasting fresh instead of heavy. Squeeze it on at the table, not in the pan.
• Use a fish spatula. A thin, flexible fish spatula slides under delicate fillets without breaking them. A thick pancake turner tears the crust and the fish. It is a five-dollar tool that changes fish night.
• Batch size matters. Two fillets per batch in a 12-inch skillet is the sweet spot. Three fillets crowd the pan, the temperature drops, and you get steamed fish with a soggy spice coating instead of a proper blackened crust.

Common Mistakes to Avoid

What Goes Wrong (and How to Fix It)

• Wet fillets. The number-one blackened tilapia failure. If the fish is damp, the spices slide off and the surface steams instead of searing. Pat dry, then pat again. When in doubt, pat a third time.
• Pan not hot enough. If the fillets do not sizzle aggressively the second they hit the pan, the pan was not ready. The crust forms in the first 60 seconds — a lukewarm pan gives you pale, sad fish. Preheat properly every time.
• Pan too hot. The flip side: if the oil is smoking hard and the spices smell acrid within 30 seconds, pull the pan off the heat for a moment. Burnt spices taste bitter, and there is a fine line between blackened and burned.
• Using butter instead of oil. Butter burns at blackening temperatures and turns the crust bitter. Sear in a high-smoke-point oil; if you want buttery flavor, melt a knob of butter over the finished fillets off the heat.
• Overcooking. Tilapia fillets are thin and go from perfect to dry in about 60 seconds. Pull the fish when it just flakes at the thickest point — carryover heat finishes the job on the plate.
• Skipping the pan wipe between batches. The loose spices left in the skillet after batch one will scorch during batch two and make the second fillets taste bitter. A 20-second wipe with a dry paper towel saves the whole recipe.
• Stale spices. Paprika and dried herbs fade fast. If your paprika has been open for two years, the crust will taste dusty instead of vibrant. When spices stop smelling strong, replace them — blackened tilapia lives or dies on spice freshness.
• Forgetting to rest the seasoning. Letting the seasoned fillets sit 10 minutes before searing gives the salt time to season the fish through and helps the coating bond. Skipping the rest still works, but the crust adheres better with it.

12 Flavor Variations

Once you have the blackening technique down, blackened tilapia becomes a template. The sear method never changes — only the seasoning and the finish do. Here are twelve tested directions, from weeknight-simple to dinner-party impressive. Each one starts with the same four fillets, the same hot skillet, the same 2 to 3 minutes per side.

1. Classic Cajun (the base recipe)

The version above: paprika, cayenne, garlic, thyme, oregano. This is the benchmark every other variation is measured against — smoky, warmly spicy, endlessly repeatable. If you are making blackened tilapia for the first time, start here.

2. Smoky Chipotle

Swap the cayenne for 1 teaspoon chipotle powder and use smoked paprika instead of sweet. The result is deeper, smokier heat with a whisper of chocolate-like richness. Finish with lime wedges instead of lemon.

3. Garlic-Lime Butter Finish

Sear the fillets as directed, then melt 2 tablespoons of butter in the wiped skillet with 2 minced garlic cloves and the juice of half a lime. Spoon over the fish off the heat. Buttery, bright, and dangerously good over rice.

4. Blackened Tilapia Tacos

Flake the cooked fillets into warm corn tortillas with shredded cabbage, pickled red onion, avocado and a drizzle of chipotle crema. A squeeze of lime over the top ties the Cajun spices to the taco format. Feeds a crowd fast.

5. Creole Remoulade Topper

Whisk 1/3 cup mayonnaise with 1 tablespoon Creole mustard, 1 teaspoon lemon juice, 1 minced garlic clove and a dash of hot sauce. Dollop over the hot fillets. Cool, tangy, spicy — the classic Louisiana pairing.

6. Mango Salsa Blackened Tilapia

Top the seared fillets with a fresh salsa of diced mango, red bell pepper, red onion, jalapeño, cilantro and lime juice. Sweet fruit against smoky spice is one of the best contrasts in fish cooking.

7. Blackened Tilapia Caesar Salad

Slice the fillets and lay them over crisp romaine with Caesar dressing, shaved Parmesan and croutons. The warm, spicy fish against the cool, creamy salad is a restaurant move that takes zero extra cooking.

8. Lemon-Herb Light Version

Cut the cayenne to 1/4 teaspoon and double the thyme and oregano. The crust turns herbal and fragrant instead of fiery — perfect for kids or anyone who wants the blackened texture without the heat.

9. Blackened Tilapia Po' Boy

Pile whole fillets into toasted French rolls with shredded lettuce, sliced tomato, pickles and remoulade. Messy, magnificent, and the sandwich this fish was born for.

10. Coconut-Lime Twist

Add 1 teaspoon coconut sugar to the seasoning blend and finish the plated fish with coconut milk drizzle and lime zest. The coconut rounds the cayenne heat into something tropical and silky.

11. Blackened Tilapia Rice Bowls

Flake the fish over cilantro-lime rice with black beans, corn, avocado and a squeeze of lime. Meal-prep friendly, endlessly customizable, and the bowl format stretches four fillets into six lunches.

12. Spicy Honey Glaze

After searing, brush the fillets with a warm glaze of 2 tablespoons honey, 1 teaspoon hot sauce and 1 teaspoon apple cider vinegar. Sweet heat lacquers the crust and caramelizes slightly — serve immediately while it glistens.

What to Serve With It

Blackened tilapia brings the bold flavor, so the sides should play supporting roles: something starchy to catch the spice, something fresh to cool the palate, and something green for balance. Because the fish cooks in fifteen minutes, pick sides that match the pace — nothing here needs more than twenty minutes.

• Cilantro-lime rice or coconut rice — the classic landing pad. Fluffy rice soaks up the spiced juices and tames the cayenne heat. Coconut rice adds a subtle sweetness that loves Cajun spice.
• Roasted or mashed potatoes — a crispy roasted potato or a scoop of creamy mash turns blackened tilapia into a hearty plate. If you need inspiration, our simple potato recipes have 25 easy ideas that pair beautifully with spicy fish, from smashed potatoes to garlic mash.
• Grilled or roasted vegetables — asparagus, zucchini, bell peppers and corn all pick up char that echoes the blackened crust. Toss with olive oil, salt and a squeeze of lime.
• Cooling slaw — a cabbage slaw with lime crema or a simple vinegar slaw cuts through the spice and adds crunch. Essential if you are building tacos or bowls.
• Simple green salad — butter lettuce, cucumber and avocado with a light vinaigrette keeps the meal fresh and light on hot nights.
• Cornbread or crusty bread — a Louisiana nod. Warm cornbread with honey butter alongside blackened tilapia is pure comfort.
• Black beans or dirty rice — lean into the Cajun theme with seasoned black beans or a quick dirty rice. The earthy beans balance the fiery fish perfectly.
• Grilled pineapple or mango — caramelized fruit against smoky spice is a combination that never misses, especially in summer.

For a full spread, think contrast: one starchy side, one cool or crunchy side, and the lemon wedges on the table for everyone to squeeze their own. Blackened tilapia is also a natural appetizer when cut into strips — serve the strips with remoulade for dipping and watch them disappear before dinner. Speaking of starters, a creamy seafood appetizer like our smoked fish dip recipes makes a perfect opening act for a Cajun-themed dinner night: dip and crackers while the skillet heats, then the main event.

Storage & Reheating

Keep It Fresh

• Refrigerate: Cool the cooked blackened tilapia to room temperature (within 2 hours), then store in an airtight container in the fridge for up to 2 days. The crust softens in storage — that is normal.
• Reheat gently: The best method is a hot skillet: 1 to 2 minutes per side over medium heat crisps the crust back up. The microwave works in a pinch (about 60 to 90 seconds) but softens the crust — cover loosely and do not overheat or the fish turns rubbery.
• Air fryer refresh: 3 to 4 minutes at 375°F (190°C) brings back the crispest crust of any reheating method. No extra oil needed.
• Freezing: Cooked blackened tilapia freezes acceptably for up to 1 month in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in a skillet. The texture is best fresh, so freeze only what you must.
• Meal prep: Cook a double batch and portion the fillets over rice with roasted vegetables for grab-and-go lunches. Keep any salsa or fresh toppings separate until serving so nothing gets soggy.
• Seasoning storage: Leftover blackening seasoning keeps 6 to 12 months in a sealed jar away from heat and light. Make a big batch — future you will be grateful.

Recipe Notes & Kitchen Tips

A note on "blackened" versus "burned": true blackening is a dark mahogany crust formed by spices caramelizing in a hot pan — it should smell toasty and savory, never acrid. If your kitchen fills with bitter smoke, the heat was too high or the spices sat too long. The line is thin but unmistakable once you have tasted the difference: blackened is complex and smoky; burned is bitter. When in doubt, pull the pan off the heat for 30 seconds rather than pushing through.

Buy tilapia from a source you trust and look for fillets that are translucent and smell like clean water — any strong "fishy" smell means the fish is past its prime, and no amount of spice will fix it. Frozen tilapia is excellent for blackened tilapia (most "fresh" tilapia was frozen anyway); thaw it overnight in the fridge or in a sealed bag under cold running water for 20 minutes, never at room temperature for hours.

If you are cooking for mixed spice tolerances, make the seasoning as written but set aside a portion with the cayenne halved for the mild eaters before coating. Two skillets are not needed — just season half the fillets mild, sear them first, wipe the pan, and sear the spicy batch second. Everyone gets blackened tilapia at their own heat level.

Blackened Tilapia: 15-Minute Cajun Fish Dinner

Mild tilapia fillets crusted in a smoky homemade Cajun blackening seasoning and seared in a ripping-hot cast-iron skillet until dark, crisp and flaky — a 15-minute dinner with restaurant-level flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 fillets
Calories: ~190 kcal per serving

Ingredients

• 2 tablespoons paprika (sweet or smoked)
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon granulated sugar (optional)
• 4 tilapia fillets (4 to 6 oz each), thawed and patted very dry
• 2 tablespoons vegetable or avocado oil, divided
• Lemon wedges, for serving
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Stir all seasoning ingredients together in a small bowl until uniform.
2. Pat tilapia fillets completely dry. Brush lightly with oil and press seasoning generously onto both sides.
3. Heat a large cast-iron skillet over medium-high heat 2 to 3 minutes. Add 1 tablespoon oil; it should shimmer.
4. Sear 2 fillets undisturbed 2 to 3 minutes until deeply darkened. Flip once; cook 1 to 2 minutes more until fish flakes easily (145°F / 63°C).
5. Wipe skillet clean, add remaining oil, and repeat with the last 2 fillets.
6. Serve immediately with lemon wedges and parsley.

Notes

• Ventilate the kitchen — blackening creates smoke. Range hood on, window cracked.
• Do not crowd the pan; cook in two batches for a proper crust.
• Leftover seasoning keeps 6 to 12 months in a sealed jar.

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Loved this blackened tilapia? Pin it for later — this 15-minute Cajun fish dinner is the weeknight hero your recipe board has been missing. One skillet, one spice blend, endless variations: tacos, bowls, salads and po' boys all start right here.

Blackened tilapia is proof that the fastest dinners can also be the boldest: fifteen minutes, one skillet, and a spice crust that turns mild tilapia into something you will crave. Keep a jar of the blackening seasoning on hand and this recipe becomes a template — fish tacos on Tuesday, rice bowls for meal prep, a po' boy when the weekend calls. And when you want a fresh green side to round out the plate, our oven baked green bean recipes are the easy, crispy answer that pairs perfectly with spicy fish.

Summary

Blackened tilapia delivers smoky Cajun flavor in fifteen minutes flat: tilapia fillets coated in a homemade blackening seasoning of paprika, cayenne, garlic, thyme and oregano, then seared in a hot cast-iron skillet until the crust turns dark and crisp while the fish stays flaky and juicy. It is naturally gluten-free, low-carb and high-protein at roughly 190 calories per serving, with no batter, no breading and no fuss — just spice, heat and technique. With twelve flavor variations, make-ahead seasoning, and sides from cilantro-lime rice to cooling slaw, this blackened tilapia earns its place as the boldest fifteen minutes in your weeknight rotation.

Make it once and the method sticks: dry fish, hot pan, generous seasoning, one confident flip. The same blackening blend transforms chicken, shrimp and roasted vegetables, so the jar you mix today keeps paying off for months. Fast, fiery and unfussy — that is blackened tilapia, and it is about to become your favorite way to cook fish.