Name: Blackened Tilapia with Rice
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb tilapia fillets; 2 tbsp vegetable oil; 1.5 cup white rice; 3 cup water; 1 tbsp butter; 1.5 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.75 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp cayenne pepper; 0.5 tsp black pepper; 0.75 tsp kosher salt; 1 whole lemon

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385 cal38g protein38g carbs8g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Blackened Tilapia with Rice

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Weeknight25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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tilapia fillets1.5 lb

vegetable oil2 tbsp

white rice1.5 cups

water3 cups

butter1 tbsp

paprika1.5 tsp

garlic powder1 tsp

onion powder1 tsp

dried oregano0.75 tsp

dried thyme0.5 tsp

cayenne pepper0.5 tsp

black pepper0.5 tsp

kosher salt0.75 tsp

lemon1 whole

Cook it to

Fish145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1In a saucepan, bring water to a boil with a pinch of salt. Stir in rice, reduce heat to low, cover, and cook for 18 minutes until tender and liquid is absorbed.

2While rice cooks, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl.

3Pat tilapia fillets dry with paper towels. Brush both sides lightly with oil, then coat generously on both sides with the spice mixture, pressing gently so it adheres.

4Heat vegetable oil in a skillet over medium-high heat until it shimmers and just barely starts to smoke—this is crucial for the blackened crust.

5Working with 2 fillets at a time, place them in the hot skillet and sear for 3 minutes without moving them. Flip and sear for another 2 to 3 minutes on the second side until the fish flakes easily with a fork and the spice crust is dark and caramelized.

6Transfer cooked fillets to a plate and repeat with remaining fillets.

7Fluff the finished rice with a fork and stir in butter.

8Divide rice among plates and top each with a blackened tilapia fillet. Serve with lemon wedges.