Florida Sunset Blackened Tilapia

3.0
(1)
1 Review
2 Photos

This spicy blackened fish recipe goes great with a side of steamed vegetables, rice, or a fresh fruit salad. It's also great cooked on the grill.

Submitted by Micah Dickinson
Published on June 8, 2018
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Servings:
4
Yield:
4 fillets
Jump to Nutrition Facts

Ingredients

  • 1 ¼ tablespoons paprika

  • 2 teaspoons mango garlic seafood seasoning

  • 1 ½ teaspoons cayenne pepper

  • 1 ½ teaspoons dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • ¼ cup olive oil

  • 4 tilapia fillets

Directions

  1. Mix paprika, mango garlic seasoning, cayenne pepper, dried basil, dried thyme, minced garlic, garlic powder, onion powder, and salt together in a bowl.

  2. Brush a light coating of olive oil on both sides of fillets. Dredge fillets in seasoning mixture.

  3. Heat remaining olive oil in an electric skillet to 250 degrees F (120 degrees C). Cook fillets until fish flakes easily with a fork, about 6 minutes per side.

Cook's Note:

Prefer it less spicy? Reduce the amount of cayenne pepper.

Nutrition Facts (per serving)

247 Calories
15g Fat
3g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 247
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 41mg 14%
Sodium 885mg 38%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 24g 47%
Vitamin C 4mg 4%
Calcium 59mg 5%
Iron 2mg 8%
Potassium 550mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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