10-Minute Blackened Tilapia with Avocado Cucumber Salsa

This Blackened Tilapia is packed filled with spicy Cajun flavor and comes along in but 10 minutes! topped  with a cool and refreshing avocado cucumber condiment, this is often the right fast and straightforward low-carb formula.

10-Minute Blackened Tilapia with Avocado Cucumber Salsa

It’s preposterously quick and straightforward to form this blackened Tilapia. With the assistance of some terribly high heat and pre-mixed darkening seasoning, this is often a no-fuss formula that’s good for busy weeknights.

Blackening could be a Cajun change of state technique that involves coating fish, shrimp, or different supermolecule during a spice mixture, typically consisting of thyme, oregano, seasoner, salt, pepper, garlic, and onion, and hard-baked over terribly high heat in butter. The spices become burned (yes, it’s alright to burn your food during this situation), thence the term “blackened.”

10-Minute Blackened Tilapia with Avocado Cucumber Salsa

For a 100% paleo/whole30 compliant or dairy-free formula, you'll be able to use clarified butter or vegetable oil rather than butter. I prefer mistreatment butter as a result of it’s a lot of authentic- the milk solids within the butter conjointly become a touch burnt, enhancing the blackened flavor.

I used a factory-made darkening seasoning for this, however you'll be able to simply false impression a home-brewed version. I used to be simply feeling a touch lazy. There’s simply one thing regarding having 2 children beneath 2 makes me need to change my change of state even over usual.

The avocado cucumber condiment could be a deliciously refreshing accompaniment to the spicy blackened fish. It’s very easy to throw along during a few minutes- simply combine some diced avocado, diced cucumber (seeds removed, thus it doesn’t get too moire down), parsley, juice, and salt along during a bowl. Done.

10-Minute Blackened Tilapia with Avocado Cucumber Salsa

  • 4 tilapia filets
  • 1/4 cup blackening seasoning  store bought or homemade
  • 1 large avocado diced
  • 1 cucumber seeded and diced
  • 4 tablespoons butter
  • 1 tablespoon fresh parsley finely chopped
  • juice of 1 lemon  plus more lemon wedges for serving
  • kosher salt to taste

  1. Heat a large skillet (preferably cast iron) over high heat until screaming hot. You might want to turn your fan on or open a window for this one!
  2. Meanwhile, pat the tilapia filets dry with a paper towel. Coat each in 1 tablespoon of the blackening seasoning, pressing it onto the fish so it sticks on every part of the surface.
  3. Melt butter (4 tablespoons) in the skillet. Add the tilapia and cook for 2 minutes on each side, or until fish is fully cooked and flakes apart easily with a fork. If you need to cook it in two batches, use half the butter for each batch.
  4. Meanwhile, mix the avocado, cucumber, parsley, lemon juice, and kosher salt to taste in a small bowl.
  5. Serve blackened tilapia with the avocado cucumber salsa, with more lemon wedges (optional).

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