I love tilapia because it’s a firm, very mild‑flavored fish, never oily, never fishy, just clean and delicate. It cooks beautifully, whether you use an air fryer or, my preference, a little butter and olive oil in a skillet. Nothing really goes wrong with this delightful fish. It’s endlessly versatile and pairs well with so many sides, from a bright pineapple salsa for a summery vibe to crisp spring asparagus that brings that fresh sense of new things to come.
Tip : You can double the recipe and store the seasoning in a jar with a tight‑fitting lid indefinitely, just like any other spice blend.
Ingredients
- 2 fillets Talapia
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 recipe Blackening Seasoning about 1 tablespoon
Instructions
- Season tilapia with blackening spice and set aside for up to 30 minutes before frying.
- Melt 1 tbsp olive oil and 1 tbsp unsalted butter in a medium skillet over medium high heat until the mixture starts to bubble, 1-2 minutes.
- Place tilapia fillets in the frying pan and fry each side for 2-3 minutes. Check before turning, the fish should be nicely browned and should have a bit of a crust. When the first side is done, fry the second side for another 2-3 minutes.
