Blackstone Tilapia
Description
Flaky, perfectly seared tilapia made on the griddle in under 15 minutes with a simple homemade seasoning blend.
Ingredients
- 4 tilapia fillets, about 4 to 6 oz each, thawed if frozen
- 2 tablespoons olive oil, divided, plus more for the griddle
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika, or smoked paprika
- 1/2 teaspoon onion powder, optional, for a blackened-style crust
- 1/4 teaspoon cayenne pepper, optional
- Fresh parsley or dill, for garnish
Instructions
- Preheat the Blackstone to medium-high, about 350 to 400 degrees F.
- Dry & season: Pat the fillets completely dry. Brush both sides with olive oil, then season evenly with the salt, pepper, garlic powder, paprika, and optional onion powder and cayenne.
- Oil the griddle: Add a thin layer of oil to the surface right before the fish goes on.
- Sear: Place the fillets in a single layer with space between them. Cook undisturbed 3 to 4 minutes until the edges turn opaque.
- Flip once with a wide spatula and cook another 3 to 4 minutes.
- Add lemon in the last minute. The fish is done when opaque throughout, flaking easily, and at 145 degrees F internal.
- Serve immediately, garnished with fresh herbs.
Equipment
- Blackstone Griddle
- Wide, thin fish spatula
- Instant-read thermometer
Notes
Patting the fish dry is the single biggest factor for a good sear. Add oil to the griddle just before the fish, because oil left to smoke breaks down and causes sticking. Pull the fish at 145 degrees F to keep it moist.
Nutrition
Serving: 1ServingCalories: 231kcalCarbohydrates: 1gProtein: 34gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 525mgPotassium: 537mgFiber: 0.2gSugar: 0.2gVitamin A: 92IUVitamin C: 3mgCalcium: 20mgIron: 1mg