Name: Blackened Tilapia
Yield: 2

This Blackened Tilapia Recipe is quick, smoky, and topped with juicy pineapple salsa for a fresh, flavorful dinner ready in under 30 minutes.

author’s note

straightforward Enough for Tuesday, Fancy Enough for Guests!

I’ve been obsessed with that pineapple chicken, so I had to bring those same flavors back. This time with tilapia! The salsa’s basically the same, but instead of marinating chicken, I’m blackening some quick-cooking fish.

This blackened tilapia recipe is simple, packed with flavor, and so satisfying. This is one of those go-to meals I make when we’re hosting and I want to impress without spending hours in the kitchen. Quick, straightforward, and always a hit!

A container of Cuban-inspired mojo seasoning, a key ingredient used in this blackened tilapia recipe, adding a burst of flavor and zest to the dish.

Ingredients

Ingredient	Helpful Tips & straightforward Swaps
Tilapia	Pat it dry so it gets a better crust when cooked.
Mojo Seasoning	Cuban seasoning or your favorite blackening seasoning also works.
Pineapple	Use ripe pineapple—it should smell sweet and look golden.
Jalapeño	Remove seeds for mild salsa or leave some in for extra heat.
Black Beans	Drain and rinse a can of black beans or make your own.
Fresh Cilantro	The stems are full of flavor, so chop those too.
Limes	Fresh lime juice makes a huge difference compared to bottled.
Basmati Rice	Rinse it first to make it fluffier.

How To Make Blackened Tilapia Recipe

Season Tilapia: Dry tilapia fillets; season with blackening spices, salt, and pepper.
Heat Skillet: Heat a heavy skillet (preferably cast iron) on medium-high with oil or butter until shimmering.
Cook Tilapia: Cook fillets for 3-5 minutes each side until blackened and flaky.
Serve: Serve hot with skippable lemon juice.

chelsea’s recipe tip

Time-Saving Tips

Cut Pineapple: Buy pineapple that’s already peeled and cored. Or use a corer/slicer.
Cook Rice Ahead: Make a big batch early in the week. Use extras for stir fry or curry.
Juicer Tip: A basic citrus juicer makes lime juice fast—great for this recipe and if you use limes a lot.

Storage

Blackened Tilapia Recipe Leftovers

Store leftover tilapia in an airtight container in the fridge for up to 3 days.
Keep the pineapple salsa separate and refrigerate in a sealed container for 2–3 days.