Reviewed: Oct. 25, 2007

I am not a big fish eater but this was great! I gobbled it right up.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 5, 2007

This was excellent! I didn't use quite as much butter as the recipe called for and it came out fine. I melted 2-3TBSP of butter and brushed it onto the filets before giving them a sprinkle of the seasoning mixture. To cook the fish I used enough butter to coat the bottom of the pan and that worked well for us. I will definitely make this again. The whole family LOVED it! I served it with a mango, avacado and papaya salsa and it balanced out the heat of the fish nicely.

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CHRISSIECOOKS

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

this was very good. I was only using two small trout that had been in the freezer a while and thought that if I made something with a lot of flavor for it it would be good. It was great though my husband doesn't like things very spicy and he liked it but kept saying it was very spicy, I thought it was perfect. Thanks for a great easy way to prepare fresh or frozen trout.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jun. 17, 2007

I was hoping to find a recipe that would compare with my favorite blackened seasoning from Salty's Restaurant in Seattle. Their's has a good amount of sugar in it. So, I made this recipe exactly as it is BUT added 1/4 cup of sugar. It was JUST what I was looking for. It was really close to their recipe and the whole family loved it! I followed Salty's cooking instructions and blackened in a pan and then baked it to finish it. OH, and I used Copper River Salmon. EXCELLENT! Just enough sweetness to compliment the salmon.

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: May 27, 2007

Excellent

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JILLIESMOTHER

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Reviewed: Apr. 1, 2007

I cooked in my cast iron pan on the grill outside using olive oil instead of butter. I used salmon and flounder for the fish. So glad I came across this recipe.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 8, 2006

I made this last night for dinner for my fiancee and myself. It was great. Wonderful flavor, easy recipe. I used perch instead of snapper, and it turned out great. Will use again. I made it on the burner outside on the grill instead of in the kitchen.

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Aug. 25, 2006

I really wanted to love this recipe, but it lacked something major, maybe some garlic or something.

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Constance

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Joplin, Missouri, USA

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Reviewed: Aug. 25, 2006

Delicious! Followed recipe exactly except we used fresh yellowtail and it was awesome. To keep the kitchen from getting smoky, we just heat the cast iron skillet on top of our gas grill (outside)---it works really well. Thanks for the recipe, Susan!

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Kris L.

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Reviewed: Jul. 18, 2006

Amazing and so easy to prepare. My house aired out very quickly. I'm not a fan of super spicy food, and my husband loves hot stuff. We both loved this, so that should tell you something. I served it with a raw spinch salad topped with freshly sliced kiwi and a rasberry vinegarette. That worked well to clense our palets after the spicyness of the fish. Even my 6 year old who can be picky about spicey foods and seafood cleaned his plate.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 11, 2006

We were given a fresh caught brown trout, so I decided to try this recipe. I prepared it exactly as written and my husband declared it one of the best fish dinners I've made. We like spicy, hot food and this turned out just right. (Heeding the warnings of a smokey kitchen, I opened all windows, had the stove vent fan on high and set up two window fans to exhaust out - and I'm glad I did.)

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JACKIENW

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Reviewed: Apr. 22, 2006

My husband really enjoyed this recipe! (I'm not much of a fish person, but I had a taste and it wasn't bad.) We used rainbow trout we caught earlier in the day and made the recipe as stated, except that we cooked it on a Foreman type of grill. It just needed to cook a little longer than stated in the recipe.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 18, 2006

My wife and kids absolutely HATE fish. When I bought the fish, I used tilapia, I didnt even buy enough for everyone, just my wife and I. The kids sampled it and wanted some for dinner. My whole family agreed this was a keeper and should be made once a week. They did say it was a bit hot but they are weak of tongue when it comes to heat. This was excellent. Thanks!

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Jan. 14, 2006

Great blk seasoning mix! We were the lucky recipients of some Halibut our friends brought back from a fishing expedition in Alaska. We used this mix and were rubbing our tummies!

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PYTNPLACE

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 3, 2005

My husband and I hate fish but since we live in Alaska I am always trying to fix it so that we will like it. My husband loved this recipe!! I thought it was ok but i think i overcooked it. But for fish haters to like it is amazing!! Thanks for the recipe! P.S. People aren't kidding when they say your whole house will be smokey!! I don't care if your kitchen is well ventilated!!

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GMGLOVER

Cooking Level: Intermediate

Home Town: Soldotna, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 4, 2005

The seasonings in this are great on fish. Spicy, but not too hot (and I don't care for hot food).

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LORBNOL

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Reviewed: Feb. 3, 2005

This is excellent, I was looking for a good blackening season and I found it, Thanks.

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Sadez

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Reviewed: Oct. 23, 2004

great recipe i used talapia did create a lot of smoke but was well worth it

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PRESSSTONE

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Reviewed: Apr. 10, 2004

I used tilapia. Very good recipe, but not the best I've had. This was too salty,too hot, and there wasn't quite the "wow" flavor for us. Will keep searching/trying for a better mix. I used a STAINLESS STEEL pan not a cast iron; worked fine (be aware it will darken your pan permanently). My house filled with smoke and I DID use my exhaust fan;so I will only make this only when it is okay weather to open windows/doors or put a fan by a window OR cook outside.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 10, 2004

Excellent! Spicy and super easy to make. I didn't end up using as much butter as stated in the recipe. It did smoke up my kitchen/dining room, but it was worth it! I used fresh rainbow trout and an aluminum pan. My other half doesn't like fish but loved this meal.

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STONEN

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