Blackened Tilapia with Cajun Remoulade

This easy, do-it-yourself Cajun seasoning uses spice cabinet staples like garlic powder and paprika. Save any extra in an air-tight container for later use. 

Blackened Tilapia with Cajun Remoulade
Photo: © Emily Farris
Total Time:
25 mins


Cajun Seasoning

  • 2 teaspoons kosher salt

  • 2 teaspoons garlic powder

  • 2 1/2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon cayenne pepper

  • 1 1/4 teaspoons dried oregano

  • 1 1/4 teaspoons dried thyme


  • 1/2 cup mayonnaise

  • 3 tablespoons whole-grain mustard

  • 2 tablespoons ketchup

  • 1 tablespoon minced garlic

  • 1 tablespoon Cajun seasoning (above)

  • 1 tablespoon hot sauce, plus more as needed

  • 1 tablespoon pickle relish


  • 2 tablespoons extra-virgin olive oil

  • 4 (6-ounce) tilapia fillets


Make the Cajun Seasoning

  1. In a small bowl, whisk together all the spices and set aside.

Make the Remoulade

  1. In a medium bowl, whisk together the mayonnaise, mustard, ketchup, garlic, 1 tablespoon of the Cajun seasoning, hot sauce and pickle relish. Refrigerate until ready to serve.

Cook the Tilapia

  1. Heat oil in a large cast-iron skillet over high. Season fish on both sides with Cajun Seasoning. Add fish fillets to pan; cook until blackened on bottoms, 2 to 3 minutes. Flip fillets; cook until blackened on other side and just cooked through, 2 to 3 minutes. Remove from heat, and transfer fish to a plate. Top with Remoulade and additional hot sauce if desired and serve.

    Make Ahead

    The remoulade can be made a day ahead.

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