Blackened Tilapia with Cajun Brown Butter and Charred Lemon

How to Make Blackened Tilapia with Cajun Brown Butter and Charred Lemon

1. 1

   Step 1: Pat and season the fillets

   Pat the tilapia dry with paper towels to remove excess moisture to help form a good crust. Season both sides evenly with kosher salt, freshly ground black pepper, and the Cajun seasoning, pressing gently so the spices adhere.

   For this step

   • 4 filletTilapia fillets (skinless), about 4 fillets
   • 2 tbspCajun seasoning
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the lemon-scented brown butter

   In a small skillet over medium heat, melt the butter and swirl until it foams and begins to turn golden-brown and smell nutty, about 3–4 minutes. Remove from heat, stir in the minced garlic and the juice of half the lemon, then set the brown butter aside so it doesn’t continue to brown.

   For this step

   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Preheat skillet and sear the fillets

   Heat a heavy-bottomed skillet (cast-iron is ideal) over medium-high until very hot, then add the olive oil and swirl to coat. Add the seasoned tilapia fillets, cook without moving until a dark, blackened crust forms, about 2–3 minutes; flip and cook another 2–3 minutes until just opaque and cooked through.

   For this step

   • 1 tbspOlive oil (or neutral oil)
4. 4

   Step 4: Char the lemon and finish with brown butter

   Transfer the fish to a warm plate and return the skillet to medium-high heat. Place the remaining lemon half cut-side down in the hot pan and char for 1–2 minutes until blackened; then spoon the reserved lemon-scented brown butter over the fillets and squeeze the charred lemon over top to taste.
   
5. 5

   Step 5: Rest, garnish and serve

   Let the fillets rest for a minute to allow flavors to meld, then sprinkle with chopped parsley for brightness. Serve each fillet with a charred lemon wedge and spoon any remaining brown butter from the plate over the fish.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)

1. Pat the tilapia dry with paper towels to remove excess moisture to help form a good crust. Season both sides evenly with kosher salt, freshly ground black pepper, and the Cajun seasoning, pressing gently so the spices adhere.
2. In a small skillet over medium heat, melt the butter and swirl until it foams and begins to turn golden-brown and smell nutty, about 3–4 minutes. Remove from heat, stir in the minced garlic and the juice of half the lemon, then set the brown butter aside so it doesn’t continue to brown.
3. Heat a heavy-bottomed skillet (cast-iron is ideal) over medium-high until very hot, then add the olive oil and swirl to coat. Add the seasoned tilapia fillets, cook without moving until a dark, blackened crust forms, about 2–3 minutes; flip and cook another 2–3 minutes until just opaque and cooked through.
4. Transfer the fish to a warm plate and return the skillet to medium-high heat. Place the remaining lemon half cut-side down in the hot pan and char for 1–2 minutes until blackened; then spoon the reserved lemon-scented brown butter over the fillets and squeeze the charred lemon over top to taste.
5. Let the fillets rest for a minute to allow flavors to meld, then sprinkle with chopped parsley for brightness. Serve each fillet with a charred lemon wedge and spoon any remaining brown butter from the plate over the fish.