Reviewed: Apr. 26, 2012

This is pretty good but I have to agree with the person who said it had an overpowering amount of Oregano. Next time I make it I'll use 1/2 tsp. Oregano instead of 1 tsp. I whirled this mixture in my mini processor until the herbs were finely ground and everything was well mixed.

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BIKRACER

Cooking Level: Expert

Reviewed: Feb. 29, 2012

This was Great and easy. Thank you

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Dad_n_Kitchen

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

Delicious as is. I made this in a huge batch to give as gifts for Christmas. I think if I made it again, which I probably will, I'll add just a TOUCH of sugar, just to take the abrupt edge off, but the spice is perfect, if you ask me. :)

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MissKay

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 17, 2011

Nice flavor, but definitely lacking in heat, even with 2 tsp of cayenne, when I tried it on blackened tuna steak. I added two more tsp of cayenne to the remaining blackening spice. We'll see how that works next time I use it.

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Reviewed: Nov. 14, 2011

way too hot!! good flavor though, next time with cut back on cayenne for sure. don't want to ruin another dinner.

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jennajay

Reviewed: Sep. 25, 2011

Will use again and again as written. Didn't change a thing. Thanks for sharing

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vacoast

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 5, 2011

Excellent! Used it for seasoning "Pan-Seared Tilapia" from this site. It was perfect for that dish. I will definitely make this again!

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Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jun. 24, 2011

I love this mix. I have been putting it on my fish. So far i tried it with trout, salmon and talapia, and I just smeared a little butter on then added the spices and baked it at 400 until it was done (about 20 or 30 minutes depending on the type of fish). I like the trout the best. I did cut the cayenne in half because not everyone can handle that much heat and I did add a little salt but not actually in the mix.

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jwyant89

Cooking Level: Intermediate

Reviewed: Jan. 30, 2011

I thought it was just OK. I put it on a piece of Talapia and some shrimp. In my opinion, the taste of the oregano is too strong for my taste. The wife didn't like it either. The only changes I made were I added a tsp of sugar and 1/2 tsp of celery seeds. I saw them in the ingredients list of Chef Pauls ($5.00) small bottle of 'Redfish Magic'. So, why not! The heat level was good.

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tjdascoli

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Staten Island, New York, USA

Reviewed: Jan. 4, 2011

This was perfect for my leftover Prime Rib. I made blackened Prime Rib sandwiches with my leftover pieces of meat. I buttered one side of the Prime Rib, diped both sides in the rub, heated my iron skillet for 10 minutes on High, and blackened the meat buttered-side first for about a minute and then flipped it over. Of course, my kitchen filled up with smoke, but a quick blast with the attic fan took care of that. I cut a baguette in half lengthwise, then into thirds (for 3 sandwiches), toasted each one, added some provolone cheese, sauteed onions and italian dressing. Mmmm.

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