Reviewed: Nov. 6, 2009

absolutely fabulous. The whole family loved it. I used freshly caught brown trout. Can easily change up the spices for others, the cumin added a wonderful flavour. luv it luv it luv it thanks

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Christine

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Reviewed: Oct. 27, 2009

I LOVE THIS RECIPE! I use it on Tilapia mostly. I ad 1 tsp of garlic powder to the mixture. I place fish on foil, sprinkle with olive oil & liberally with spice mix on each side, put on a dollop of butter, and wrap each piece in its own package. I cook on the bbq for 10 minutes each side. On rainy days, I bake in the oven at 425` for 10 minutes on each side. Turns out perfect every time. Thanks for sharing.

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TINALLLL

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

This was great. I had to squeeze lemon on the fish to cool down the spicy seasoning. Easy recipe and great taste!

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vmhl410

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Reviewed: Oct. 7, 2009

I'm trying to add fish to our diet (not easy when no one likes it) and this was great. Everyone ate it - hubby and 2 year old! Only issue was the house filling with smoke and the alarm going off lol. Will try on the grill next time. There will be a next time.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Sep. 18, 2009

I used this spice recipe to make blackened swordfish. The spice combination was perfect. Much better than others I've used in the past. Definately sticking with this one!!!

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nut99

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

Some of the reviews said this was too spicy so the first time I made it I cut back on the cayenne and white pepper, but I wish I hadn't. It was very good, but I would have enjoyed a little more kick than my modified version had. Next time I will make as described in the recipe.

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SFARREN

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 25, 2009

This was GREAT i cooked the Fish (Talipa) on the Grills side burner outside thank goodness this was the BEST

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Dwayne

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Reviewed: Jul. 31, 2009

I like Blackened Catfish and this recipe did the job. I turned the outdoor BBQ up to its highest level and went at it by following the recipe. Turned out great, slightly charred on the outside and tender on the inside.

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Fieldnotes

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Reviewed: Jul. 25, 2009

Wow! Was this ever good. I couldn't resist adding a tsp of garlic powder. I used Lake trout fillets and they came out great. 3-4 minutes per side in hot cast iron without oil. You'll love it if you like it hot. I'll try this on chicken next

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fireguy

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Reviewed: Jul. 11, 2009

Loved it! Just brushed fish with olive oil instead of all the butter to lighten it up a bit. We like it with a thicker fish like marlin or tuna steaks.

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Michelle

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Reviewed: Jul. 10, 2009

My family said it was better then what you would get in a fancy restaurant. I used red trout fillets.

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Digiman

Cooking Level: Expert

Home Town: Piqua, Ohio, USA

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Reviewed: Jun. 10, 2009

really good, even the kids like it i just didnt use the ceyenne pepper. thanks alot for the recipe it is definately a keeper!!

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SeraMarie

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Reviewed: May 12, 2009

This really an incredibly fabulous blackened fish spice mix! I use it now to make all sorts of things! The amount of pepper is too much for my taste, I cut the amount in half and increased the amount of paprika, but I only recommend that you change the recipe if it's too spicy for you, because it's a great blend. Thanks!

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greenmonk

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Reviewed: Apr. 29, 2009

So Good!! I used tilapia for this and to make it a bit healthier, I brushed the fillets with canola oil. I cut back a bit on the cayenne and the cumin, but the spice combination was perfection. Thank you Susan!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 26, 2009

The spice mixture is great. I blended olive oil with butter (I didn't have that much butter on hand) and that worked fine. The recipe calls for about twice the butter needed to make this dish, so scale that back if you don't want the waste. I used catfish and it was very good. I followed the advice and made this on the burner on my gas grill. A very good fish recipe, I will make this one again.

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iowacityguy

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Reviewed: Apr. 25, 2009

YUMMMMMMMM! Lots of smoke, and will try outside, but worth it anyway!! My husband HATES fish, but raved about this. Trying it with salmon next!!

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Jen

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Reviewed: Apr. 3, 2009

great recipe, made it yesterday and it was a hit with everyone. i fell in love with blackened fish when i first had it at cracker barrel and it tastes just like it! i served it up with some wilted spinach, which in retrospect would have tasted better on a bed of rice. i also added garlic powder and used seasoned salt, it was very flavourful. i did not use a cast iron pan but just panfried it on a skillet with a little bit of vegetable oil. i am sure with a cast iron it would have tasted even better! thanks for the recipe! this one is a keeper!

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Lisa Lai

Cooking Level: Intermediate

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Dallas, Texas, USA

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Reviewed: Mar. 6, 2009

GREAT for Tilapia! I have this once or twice a week and made extra spice mixture for future use. I did this on a regular pan since I don't have a grill just don't heat the pan too long or it will cause a lot of smoke. I rubbed the spices on to the fish and squeeze some lime juice before cooking and while its being cooked.

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Reith

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Reviewed: Mar. 3, 2009

excelent on catfish

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MIAHOGUE

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Reviewed: Feb. 19, 2009

oh my GOOOOOOOOOODDDDDDDDDDDD!!!!!!!! this is sooooooooooooo good!!!!!! i'm eating it now!!!!!!! cooked inside with cast iron. yep there was smoke but wasn't too bad. just closed doors 2 rest of house. OH MY GOOOOODDDDDDDDDDDDD!!! FISH IS SOOOOOOOOOO GOOD!!!!!!!! this is a keeper!!!!!!!!

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