Oven Baked Blackened Tilapia
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Editor note: Originally published August 3, 2012. Republished March 4, 2018. This has for ages been a top ten recipe on the spot and is frequently my top Pinterest recipe. But it truly is time for a few re-editing with the text and photos.
I have wished to do an oven baked blackened tilapia for some time. I had 5 to 6 recipes stored in my file with one at least a year old. I checked out Paula Deen but a great deal of thyme with out pepper. It just didn't seem straight away to me. I were left with an Aaron MaCorgo Jr (Food Networks Big Daddy”) recipe This man can cook and is also a joy to see, important.
The big change was going from fry pan to oven. This was not really that hard. Just spice it and cook after some oil including a lightweight spray of Pam, therefore, the top isn't dry.
I only designed a few changes on the seasoning. I use Spanish paprika rather then smoked. I just just like the taste better. I cut the cayenne a little. It was excellent for my partner and me. The whole teaspoon would have been too much for me.
Do you desire grilled version, Try my Grilled Blackened Tilapia
My Rating
Wonderful. Spice it up on your desire. Just test it out for.
The 10-Minute Rule for Cooking Fish
So, are you able to do this which has a different fish, Yep. Here are some guidelines to cook fish.
Originally published inside Canadian Fish Cook Book” 1959 from Canadian Department of Fisheries, the 10-minute rule isn't perfect, but it really is very good. It works for virtually every cooking method - frying, baking and sautéing.
Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling then time it accordingly.
Cook fish 10-20 minutes per inch, turning it halfway from the cooking time. For example, a one-inch fish steak really should be cooked 5 minutes on either side for a total of 10-20 minutes. Pieces of fish lower than 1/2-inch thick need not be given over.
Add 5 minutes to your total cooking time should you be cooking the fish in foil, or if the fish is cooked within a sauce.
Double the cooking time for frozen fish which includes not been defrosted.
Let's thank our Canadian neighbors.
Notes on Oven Baked Blackened Tilapia
The seasoning would swimsuit other fish or chicken.
My tilapia was frozen and was very large fillets. I cooked them for 10-20 minutes, and so they were excellent. Thinner fillets probably have to have a minute or two less.
I was oven baking but wouldn't want dry, so I use some oil around the tray and in some cases sprayed the very best with some oil within the form of PAM. I find frying fish inside a pan a chore.” You should do multiple batches, maintain it warm from the oven and stand there continuously. And the mess, oh the mess, oven baking is merely so much easier.
I did a fairly easy tartar sauce that went well on this. This is included within the recipe to utilize if you wish.
Lastly heat. I use a half teaspoon of red pepper cayenne here. This was a 7/10 hot. I suspect many people will want 1/4 teaspoon. I have performed this with 1/4 teaspoon, and it's the expected 3-4/10 heat level.
Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to just one teaspoon capsicum pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes greater than you need and save it for one more cooking. The cayenne heat level is going to be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.
Preheat oven to 425 convection. Line a sheet pan with foil and add 2 tablespoons organic olive oil. Brush it on the foil inside an area that may have fish.
Rinse and pat dry 1 pound of tilapia.
Brush the tilapia with organic olive oil.
Cover the fillets together with the spices and rub it in (both parties). You will only need about 1/2 on the spice mix you have made.
Place within the oiled pan and provides the fish a lightweight spray of PAM. Place within the preheated oven.
If you wish a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon fresh lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
Cook until nicely brown and flaky. This is about ten minutes for big fillets along with a minute or two less for up-and-coming small to medium fillet.
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Oven Baked Blackened Tilapia
CourseFish, Main Course
CourseFish, Main Course
Blackening Rub
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon onion powder
Preheat oven to 425 convection.
Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to a single teaspoon cayenne, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes greater than you need and save it for the next cooking. The cayenne heat level is going to be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.
Line a sheet pan with foil and add 2 tablespoon essential olive oil. Brush it on the foil in a area which will have fish.
Rinse and pat dry 1 pound of tilapia. Brush with extra virgin olive oil. Cover the fillets with all the spices and rub it in (both parties). Use only about 1/3 - 1/2 with the items you mixed. Save the rest for the next cooking.
Place for the oiled pan and provides a light spray of PAM. Place from the preheated oven.
If you need a homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon fresh lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
Cook until nicely brown and flaky. This is about 10-20 minutes for big fillets plus a minute or two less for up-and-coming small to medium fillets.
Recipe Notes
Important notes:
The spice mix makes greater than you need. You only need 1/3 to just one/2 from the mix for example pound of fish. Save the rest for one more cooking.
The cayenne heat level will likely be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon. Or skip it if you would like.
Nutritional information don't include tarter sauce.
________________________________
All nutritional information are estimates and might vary from your actual results. This is home cooking, where there are many variables. To taste ingredients including salt are going to be my estimate from the average used.
If you enjoy this recipe or believe it is useful, the pleasure of your nice four or five rating can be greatly appreciated. Rating is performed by clicking about the stars above.
Originally Published August 3, 2012
Last Updated March 4, 2018
Nutrition Facts
% Daily Value
Percent Daily Values derive from a 2000 calorie diet.
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Shares 351.1K
angela
Dan
Beedermpath
Justin Hoddy
nina
nina
texashugs
Robin… Great I'm clad it worked in your case.
Happy cooking
I just made this for my boyfriend and I. We omitted the Cayenne (because neither people like it) and also the Thyme because we did not have it, and used vegetable oil rather than olive. My boyfriend loves it, but me not as much.
I need to admit, it smelled amazing while cooking. I think I'm not much of an tilapia fan. It has a weird taste going without running shoes that I cannot really pass over.
Other than that I give video 4/5! If I may make something that my boyfriend will eat, I'm greater than happy to maintain making this recipe. Even if I'm not normally the one eating it. =D
Thanks with the comment.
Theresa
DrDan
Rich
I call the entire teaspoon of cayenne the Manly Man” setting. 1/2 teaspoon is actually all I can do here and that may be pushing it some. Plus you place all that spice on just two fillets. Wow…
The broiler will brown them somewhat but also dried them some… maybe I about cooked just a little those times but take care and don't overdo it….
Thanks for that comment
DrDan
Cas67
DrDan
DrDan
I believe controlled studies in peered reviewed journals, not internet statements (AKA BS).
DrDan
Sarah
Thanks for your comment
As with the recipe… great choice
DrDan
Diane
i'm looking for just a way to bake tilapia using no oil because my partner is using a diet restricting oil. that i pan fry my blackened tilapia and i also have blackened seasoning that's excellent flavor. would you suggest a way make use of this recipe without having oil,
as soon simply because this oil free diet ends i will probably be preparing this dish your path. it seems delish and healthy..
DrDan
Doctor type note. I hope that is a prescribed diet and monitored by the physician. Some vitamins require oil to absorb. Also some oils being essential” and must be ingested in a very diet.
Linda
i just happened uopn your response. uncertain what happened. thanks i'll try to prepare that way this week. i'll inform you how it arrives. this diet is HCG. no oil of any sort for about 20 days at any given time.
it's not monitored which is the reason i am not upon it.
i'm to question my dr tomorrow easily can go upon it since i have HBP and MS..
Naomi
Thanks to the comment.
I made this for supper last night, that it was great! Plus, that it was fast and easy. My husband loved it too:)
My blog () is progressing a Best of Pinterest” inside a week approximately. Would you mind if I post your picture in my site, not the recipe. I will certainly link the picture for a site.
Also thanks for your note plus the rating.
DrDan
Thanks for that note and rating.
DrDan
Bonnie
I think spreading the spice out a very good idea. I have used this rub with a few other things and it's really good.
DrDan
Patricia
DrDan
Mike
Will make again.
Thank you soooo much !!
DrDan
Diana
DrDan
Chelsea
DrDan
Ashley
DrDan
Arledu
Thanks for ahRing.
Thanks with the note.
Thank you for sharing the recipe,
I can't wait making it again,
DrDan
katie
Dan
Jen
DrDan
Tracy
Hi Dawn, The answer is obviously it can be pan fried. Check my inspiration recipe from Aaron McCargo at Food Network link near the very best of this post. His version is pan fried which is way too spicy personally. I adapted to oven baked and decreased the warmth some.
The level of spice you will want is more personal taste. I use slightly more than half the spice mix for 4 filets. so I would likely double.
About the crispness. You are right that it will likely be more crispy pan fried.
DrDan
theresa
Dan
Thanks for your notes and rating
DrDan
Christina
Cherrie
DrDan
Katie
Oops, I mis-read this yesterday and cooked them within a NON convection, bottom-tier apartment normal-oven, @ 425 for 10-12 minutes. It became available cooked, nevertheless the outside has not been crispy at ALL.
I'm gonna try again tonight, and I'll do 450 for 6-7 minutes, then perhaps finish it off using the broiler with the last matter of minutes. Logically, I think this may give us more of an crispy outside we're in search of in ‘blackened' fish. Any thoughts, Dan,
DrDan
Dan
Dan
Lorraine
Dan
Hi Rose,
I still remember taking care of another recipe watching Big Daddy for that first time cook blackened tilapia. It looked great but I really didn't want the pan frying. Leading to this recipe.
Thanks to the note.
Dan
Amber
I must say, Dr. Dan, you're only other individual I've find who sprays the highest of meat or fish before baking. I believe it's actually a must-do for keeping things moist and helping with browning, especially at higher temps. Love the spice combo for your tilapia, hits the ideal taste buds especially using the
tartar sauce. AIas, couldn't stop myself from adding sour cream, finely diced purple onions, and lime juice for the tartar sauce but, Wow! It was perfect!
Hi Teresa,
A general role is always to double cooking time for frozen fish. I think that's a bit much for something this thin. I would thaw mainly since I do not think the seasoning would penetrate the fish well. Froze is generally vacuum packed therefore it won't take long in a very pan of cool water.
Dan
Kenneth
Dr. Dan, I am uncertain what to say in addition to excellent. I was looking for just a fish recipe for fish tacos determined your blackened tilapia on the grill. However it turned out 1F and my gill was covered in snow so I when noticed a link on the oven baked blackened tilapia I had to try it out as my significant other does not like me to blacken things around the stove top due towards the mess plus the smoke.
I had 1 lb of halibut fillets (3) approximately an inch thick. I used your recipe as written with one change. I was beyond cayenne powder so I sub'd 1 teas of NM chili powder. I cooked 6 minutes per side and it arrived great. Cooked but nonetheless moist and flaky. We made fish tacos with flour tortillas, cole slaw, along with your easy tarter sauce. My wife was suitably impressed. This is another recipe that goes from the do it again” stack. Thanks from Alaska.
Hi Donna,
I deeply love the baked pork tenderloin. I always get disappointed anymore together with the Iowa restaurant versions. They seemed better a long time ago. Also, I attempt to bake instead of fry if I can. It probably helps that I use real tenderloin and HyVee tenderloin” is absolutely loin.
I don't possess much seafood within the blog. I'm from deep in farm country (Chariton) and when it didn't moo, oink or cluck, you didn't eat it. Having said that, I'm learning how to love less fishy” such things as this recipe. About blackened salmon, no I have never ever done it but if you get The 10-Minute Rule for Cooking Fish” that should help adapt this to salmon.
Nice to listen for from somebody from Iowa. GO CYCLONES ;)
Judy Uhl
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