Blackened Tilapia

I’m subscribed to so many magazines right now it is ridiculous. I initially subscribed to a couple food magazines, including Taste of Home, a few years ago, and then branched out to the other Taste of Home publications like Healthy Cooking and Simple & Delicious. More recently, I had tons of RecycleBank points to redeem and I used them toward four free one-year magazines subscriptions. So all in all, I now subscribe to all of these magazines:

  • Food Magazines:
      • Taste of Home
      • Simple & Delicious
      • Healthy Cooking
      • Martha Stewart Everyday Food
      • Eating Well
      • Cooking Light <- my favorite!
  • My Four New Freebies:
      • Cosmopolitan (I feel way too old for this now)
      • Marie Claire (kind of feel the same about this…)
      • Woman’s Day (I feel too young for this but it has some good recipes)
      • Harper’s Bazaar (meh)

Yeah, so I get 10 magazines each month. I’ve also been a big magazine lover. In late elementary school I loved tearing Taylor Hanson posters out of Teen Beat magazine. Swoon. Then I moved on to Cosmo Girl. Yeah, it’s been a journey.

In a recent Woman’s Day magazine, between all the ads promising relief for my chronic osteoarthritis pain (yeah, this magazine is really not aimed at my demographic), I found a recipe for Blackened Tilapia and it ended up turning out awesomely!


The preparation could not have been easier. I used fresh tilapia filets, coated in a squeeze of lemon, and seasoned with several spices. Just a few minutes on each side, in an oiled skillet, and you’ve got yourself some Blackened Tilapia. See the recipe below. The huz and I just loved this simple yet flavorful recipe and we’ll add it to our regular meal rotation. There is a mild heat from the cayenne pepper, but go ahead and add more cayenne if you’re feelin’ spicy.

We hadn’t had kale chips in quite a while – sounded like a tasty side dish. ‘Twas!


The recipe’s suggested side, Green Rice, didn’t particularly appeal to me (white rice + parsley + lemon + oil) so instead I made Rice-a-Roni. Heck yeah!

Blackened Tilapia

Recipe adapted from Woman’s Day

  • 2 T paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 T fresh lemon juice
  • 1 lb tilapia fillets
  • 1 T olive oil

    Combine paprika, garlic powder, thyme, cayenne, salt, and teaspoon pepper. Squeeze the lemon juice over the fish, then coat in the spice mixture.

    Heat oil in a large nonstick skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.

    My rating: 9.2/10

    NoteCurrently listening to: Itchin’ on a Photograph – Grouplove.

    2 thoughts on “Blackened Tilapia

    1. Pingback: Meal Planning for the Week of November 17-23 « Meg.Goes.Nom.Nom.

    2. Pingback: Favorite Entrée Recipes of 2012–Part II « Meg.Goes.Nom.Nom.

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