I love this Cajun Tilapia! The flavorful combination of my homemade Cajun spice blend and this homemade lemon tarragon tartar sauce is out of this world.
You guys, you guys, YOU GUYS!
Do I have a tasty recipe for you! First let me just say that I’m a huge tilapia fan. Okay-alright, so I love all fish types equally, but I lurve this particular fish because it’s family-friendly. Meaning, everyone in my family will eat it. Which is something I can’t say about salmon (boo-hoo). #iblamemyhusband.
As you know, I’m an even bigger fan of quick and easy dinner recipes that take 10 minutes in the oven. The fact you broil the fish on foil that can be tossed in the trash afterwards so there’s essentially ZERO dishes… is a straight-up perk.
There’s one last thing I have to say: this is super yummy. AND easy. annnnnd I could eat it every single day of my life. Basically this recipe is an all around winner-winner-Cajun-tilapia-for-dinner situation
Okay, bye. (let’s make some tartar!)
First add 1/2 cup of mayonnaise (store bought or homemade) into a pretty bowl. Because why not?
Then add in 1/4 cup of finely diced dill pickles.
Next add 1 tablespoon diced shallots and 1/2 teaspoon lemon zest… add more if you like it real, real lemony.
And then finely mince up 1 teaspoon fresh tarragon leaves and 1 tablespoon minced fresh parsley.
Go ahead and taste and then season with a pinch or two of kosher salt. I added a bit of black pepper because I like my things peppery.
Lastly, give it a stir and refrigerate until you’re ready to dollop it onto some Cajun tilapia filets.
Speaking of Cajun. Are you ready for the Cajun marinade slash rub slash amazingness? Okay, good. Measure 3 tablespoons of safflower oil into a shallow dish.
Squeeze in the juice of 1 whole lemon.
Add in 1 tablespoon of cornstarch.
Add in 1 teaspoon paprika and 3/4 teaspoon of both garlic powder and oregano (I rub it in my fingers to break it up somewhat)…
…then measure and add in 3/4 teaspoon of dried thyme, onion powder and 1/4 teaspoon of cayenne, 1/4 teaspoon of black pepper and 3/4 teaspoon of kosher salt.
Finally whisk to combine.
Then dip. Dip. Dip.
Next, place the four Cajun slathered tilapia filets, bottom side facing up, onto a lightly oil and foil-lined sheet pan and slide it under your preheated broiler for 5 minutes. Carefully flip and slide the fish back under the broiler for 4 to 5 more minutes.
You’ll know the fish is ready when it’s opaque and flakes easily.
Ps. those crispy edges are my favorite.
So is that tartar sauce.
So is eating off the pan.
You guys, this tilapia recipe is fabulous! The flavorful combination of my Cajun spice blend, flaky tilapia and this homemade lemon tarragon tartar sauce is out of this world. The fish is melt-in-your-mouth tender, light and a smidgen spicy while the tartar sauce cools it down a tad while still enjoying the bright lemony and fresh herbaceous flavors. Are you sold on this or what??
And the leftovers? Out. Of. This. World.
Enjoy! And if you give this Cajun Tilapia recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Cajun Tilapia + Lemon Tarragon Tartar Sauce
FOR THE TARTAR SAUCE:
- 1/2 cup mayonnaise, homemade or store-bought
- 1/4 cup finely diced dill pickle
- 1 tablespoon finely minced shallot
- 1/2 teaspoon grated lemon zest
- 1 teaspoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- kosher salt, to taste
- freshly ground black pepper
FOR THE TILAPIA:
- olive oil spray
- 3 tablespoons extra light olive oil, or avocado oil, divided
- 1 lemon, juiced
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 4 fresh tilapia filets
FOR THE TARTAR SAUCE:
- In a bowl combine mayo, pickle, shallot, lemon zest, tarragon and parsley. Stir, taste and season with salt and pepper before covering with plastic wrap and refrigerating until ready to serve.
FOR THE TILAPIA:
- Pull the tilapia out of the fridge to bring up to room temperature about 20 minutes prior to cooking.
- Prehate oven to broil and line a large, rimmed sheet pan with aluminum foil. Lightly spray the foil with olive oil spray.
- In a shallow dish combine: oil, lemon juice, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, salt, pepper and cayenne. Whisk to combine.
- Dip the tilapia filets into the Cajun mixture. Use your fingers to coat each filet evenly. Place fish, bottom-side facing up, onto prepared pan. Broil the tilapia for 5 minutes before carefully flipping and broiling for 4 more minutes or until fish is cooked through and flakes easily.
- Serve with Lemon Tarragon Tartar Sauce and forks.
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Looks AMAZING Laurie!!
This looks wonderful! I’m so glad I found you. Your steak know and pan fried chicken breasts are standards plus others that I can’t remember right now. Thank you.
I was looking for a quick fish recipes for lunch today; what a coincidence I found it as soon as I opened my favorite food blog! 😀
This sounds extremely easy and delicious. Can’t wait to try it!
This fish looks perfect! Those crispy edges are my fave, too. And I think I could eat that tartar sauce with a spoon. Pinned!
Perfect fish. Looks perfectly brown. Wonderful combo of spices.
And what I am groovin’ on is the tartar sauce. I know it’s simple, but
that’s the extra plus.
Loving the flavors of this amazing tilapia dish! Great photos, I am craving that beautiful tartar sauce!
I tried your recipe, although I have some stomach issues and cannot have the hot spices, like Cayenee, or much mayo. But I made it w/o those and it was great! I did catch them on fire in the broiler though LOL I think I need to do something a little better next time.
Tonight I am using the same spice mix w chicken, and the oil in a pan to oven fry them. It smells great.
This dish was AMAZING! Excellent dinner! My fiance added just a dash of worcestershire sauce and siracha to the tartar sauce (learned from his days in food service) which added just a little extra kick. Next time I make this dish — and there will be a next time — it will be on a Friday night so that we can have fish sandwiches for lunch on the weekend. DELICIOUS; thanks for the awesome dinner!!
Laurie, this is becoming my favorite recipe!! So simple and so delicious with your potato wedges, and my fish hating husband approves!
This was so amazingly tasty! I’m on a low salt diet so I made the recipe and just didn’t add in any salt and it was simply delicious! Thank you so much!
I’m so glad, Emma!!
Is this supposed to be on low or high broil?