Blackened Tilapia – Grill Style

Total: 15 min
Cook: 10 min
Yields: 4 servings


1 pound Tilapia fillets
2 tablespoons extra virgin olive oil

Blackening Rub
3 tablespoons paprika
1 teaspoon salt
1 tablespoons onion powder
1 teaspoon black pepper
1/4 to 1 teaspoon cayenne pepper to taste
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon garlic powder

Veggies to add to the aluminum packet (Optional)
Onion, chopped
Red or Green Peppers, chpped
small zucchini, chopped



Get your grill up to temp and a nice cold brew or glass of wine. This helps set the mood for fun grilling and healthy meals. We used a gas grill but love our charcoal grill as well.

Lay out 4 12 x12 pieces of aluminum foil lightly sprayed with olive oil.

Combine 3 tablespoon paprika, 1 teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dry thyme, one teaspoon dry oregano, and 1/2 teaspoon garlic powder. This makes more than you need and save it for another cooking. The cayenne heat level will be 9/10 at 1 teaspoon, 7/10 at 1/2 teaspoon and 3-4/10 at 1/4 teaspoon.

Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides). Use only about 1/3 – 1/2 of what you mixed. Save the rest for another cooking.

Place on the oiled aluminum foil and give a light spray of PAM. You can always add veggies like onions, peppers, or zucchini to the aluminum foil packet as well! Fold up the sides of the foil so the package is sealed. Place on the grill.

Cook until nicely brown and flaky. This is about 8-10 minutes for big fillets and a minute or two less for small to medium fillets.

Pull packets off the grill. Be careful when opening as there is steam built up in the foil.




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