I found this recipe in the pocket of a sleeping hobo lying by the railroad tracks. Where a hobo gets Tilapia from I have no clue.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.

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  • Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Nutrition Facts

244.7 calories; 26.8 g protein; 21.5 g carbohydrates; 42 mg cholesterol; 1687.5 mg sodium. Full Nutrition

Reviews (369)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2007
I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly! Read More
(403)

Most helpful critical review

Rating: 2 stars
01/21/2011
Make sure you salt to taste. I added the full amount and it was horribly salty. My husband and I agreed it was a great recipe minus the saltiness Read More
(31)
489 Ratings
  • 5 star values: 298
  • 4 star values: 137
  • 3 star values: 28
  • 2 star values: 15
  • 1 star values: 11
Rating: 5 stars
02/19/2007
I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly! Read More
(403)
Rating: 4 stars
04/06/2007
Hmmm... and why were you picking the pockets of a sleeping hobo? That's sinking a little low don'tcha think? If you roll him again tell him we enjoyed his recipe. Didn't use the bread as I'm gluten intolerant but the fish was very good. Read More
(179)
Rating: 4 stars
07/28/2008
You can actually buy blackening seasons (Prudhomme sp?) is what we use...and we follow the directions on the bottle...We serve on a Keiser roll with the seasoned mayo (1/2 c sour cream 1/2 c Mayo 1 TBS chopped fresh cilantro 1 tsp fresh lemon juice 1/2 tsp blackening season) which is something we just experimented with and lettuce...of course the kids think it's best w/ fries and cole slaw...but I concede...I like the Tilapia on a nice bed of greens!!!:) Read More
(112)
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Rating: 5 stars
01/10/2008
I really liked this recipe. It was super easy & a quick fix for a mid-week meal. And just as an FYI... Emril's Essence has many of the same spices listed here using that saves alot of time & money. It was a little bit salty - but still delicious. I served mine with a black bean salad. Thanks Hobo for your secret spices! Read More
(38)
Rating: 5 stars
11/04/2006
This was delicious and very easy to make. We added a little bit of lemon onto the fish while it was cooking and served it over a bed of rice with steamed broccoli. the fish is spicy but it's not too spicy with the rice to go with it. I did decrease the paprica by 1/3 per recommendations of other reviews and it was perfect. It is a little salty still so you may want to adjust the salt a bit. Read More
(36)
Rating: 4 stars
11/06/2008
This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper many times and always used butter inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe. Read More
(33)
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Rating: 2 stars
01/20/2011
Make sure you salt to taste. I added the full amount and it was horribly salty. My husband and I agreed it was a great recipe minus the saltiness Read More
(31)
Rating: 5 stars
11/10/2005
My favorite tilapia recipe. Next time I'll cut down the paprika to 2 tbsp. Read More
(31)
Rating: 4 stars
09/16/2006
My only question is "What were you doing looking through the pockets of a hobo?"...I'm sure there is more to the story we'd like to hear it. Anyway this is pretty good. Spicy of course but what would one expect a "blackened" fish to taste like? I didn't get a lot of juices from the pan to pour over the fish. I tried it over bread and rice and I liked it over white rice better. You can taste a lot of paprika I might adjust that next time. Read More
(30)