Grilled Blackened Tilapia with Avocado Salsa

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Grilled Blackened Tilapia with Avocado Salsa is just the right recipe for you Cajun lovers! It’s also a heart healthy, low carb meal as well. With the delicious blend of the blackened seasoning that gives a little spice and the creamy avocado, you will go crazy over this meal!

What Does “Blackened” Mean?

You may have seen “Blackened” fish on the menu and wondered what exactly does that mean. If you’re looking at this recipe, however, you probably already have some idea.

Blackened has taken on many different forms. So it’s difficult to put one definition to it.

Classic Blackened is usually a style of cooking fish that dips or coats the filet in melted butter then adds a cajun or blackened seasoning. It is then grilled, pan fried or baked.

Cajun seasoning and blackened seasoning are sometimes used interchangeably. However, cajun seasoning is usually a little spicier than blackened.

Grilled Blackened Tilapia with Avocado Salsa

Avocado Salsa. Cut avocado has a tendency to turn brown from oxidation. However, if you mix it well, the lime juice will prevent that from happening.

What Ingredients Are in Grilled Blackened Tilapia with Avocado Salsa?

• 1 pound Tilapia Filets (about 2 filets)
• 2 Tablespoons Melted Butter
• 1/4 cup McCormick Bayou Cajun Seasoning

Avocado Salsa

• 2 Avocados, diced
• 1/4 cup Red Onions, diced small
• 1/4 cup Yellow Bell Pepper, diced small
• 2 Tablespoons Jalapeno, diced small
• 1/4 cup Fresh Cilantro, chopped
• 1 Tablespoon Lime Juice
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper

How Is Grilled Blackened Tilapia with Avocado Salsa Made?

Avocado Salsa

1. Combine all ingredients in a mixing and mix thoroughly. Cover and place in the refrigerator until the fish is cooked.

Grilled Blackened Tilapia

1. Heat the grill to medium-high, about 400°F. Oil the grates to prevent sticking. I like to use a cooking spray.
2. Coat 1 side of each filet with the butter, then generously cover that side with the cajun seasoning. Gently press the seasoning down into the meat so it sticks well.
3. Turn each filet over and repeat the same with the butter and seasoning.
4. Place the filet on the grill with the more rounded side down. Cook for 4-5 minutes and turn the filets over. Cook for another 2-3 minutes.
5. To serve, spoon some of the salsa on the fish. Garnish with some torn fresh cilantro and lime wedges. Enjoy!

Grilled Blackened Tilapia with Avocado Salsa FAQ’s

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Print

Grilled Blackened Tilapia with Avocado Salsa

Course Lunch, Main Course

Cuisine American

Diet Diabetic, Low Fat

Keyword avocado, avocado salsa, blackened, blackened fish, cajun, creole, grilled fish, salsa, tilapia

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 pound Tilapia Filets (about 2 filets)
• 2 Tablespoons Melted Butter
• 1/4 cup McCormick Bayou Cajun Seasoning

Avocado Salsa

• 2 Avocados, diced
• 1/4 cup Red Onions, diced small
• 1/4 cup Yellow Bell Pepper, diced small
• 2 Tablespoons Jalapeno, diced small
• 1/4 cup Fresh Cilantro, chopped
• 1 Tablespoon Lime Juice
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper

Instructions

Avocado Salsa

1. Combine all ingredients in a mixing and mix thoroughly. Cover and place in the refrigerator until the fish is cooked.

Grilled Blackened Tilapia

1. Heat the grill to medium-high, about 400°F. Oil the grates to prevent sticking. I like to use a cooking spray.

2. Coat 1 side of each filet with the butter, then generously cover that side with the cajun seasoning. Gently press the seasoning down into the meat so it sticks well.

3. Turn each filet over and repeat the same with the butter and seasoning.

4. Place the filet on the grill with the more rounded side down. Cook for 4-5 minutes and turn the filets over. Cook for another 2-3 minutes.

5. To serve, spoon some of the salsa on the fish. Garnish with some torn fresh cilantro and lime wedges. Enjoy!

Recipe Notes

Avocado Salsa. Cut avocado has a tendency to turn brown from oxidation. However, if you mix it well, the lime juice will prevent that from happening.