Several years ago (and many times since) I had blackened fish at what is considered Milwaukee's finest seafood restaurant, and from that first bite I was smitten. Over the years I've tried it at home with different seasonings and finally found a seasoning blend I loved. Hubby and I also perfected the method--we eliminate the smoke issue by heating the cast iron pan over fiery hot coals and blacken the fish outdoors! Bored with the same seasoning, I wanted to try my hand at mixing one up myself and happened along this recipe. I realized that between the three peppers this might be a little too hot for us, so I cut the cayenne to 1/2 tsp. leaving the amounts of the other peppers the same. It still was too hot for hubby, so next time I'll cut the white and black peppers back a bit too, to maybe 3/4 tsp. each--but this is just a matter of personal taste. I also added some garlic powder. I like using a thinner filet for this method of preparation, and tilapia is a perfect choice. The final result? This is blackened fish perfection, as fine as I had in that first restaurant experience. Love this seasoning!
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