Reviewed: Feb. 7, 2010

Very easy and tasty. I doubled the black pepper to compensate for no white pepper in the house. I served the fish on plain white bread and the sides were roasted potatoes and carrots. I didn't have any lemon, but had limes, so I used lime juice instead. This is one I'll use again, and maybe next time I'll used butter instead of oil. Butter will make it better! This is great for a 30 minute meal. :)

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Laurie Latimer

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Reviewed: Jan. 20, 2010

Great all-around spice! It was enough to last for three different "blackened" recipes at four servings each. As for the salt comments, it depends on the thickness of the steak/fillet you are using. At the thin end of the fillet, you can definitely taste the salt, so now I just spice according to thickness.

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ferrisismyhero

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Reviewed: Jan. 12, 2010

I cut the paprika to 1 tsp, but used all the cayanne - 1 tsp, which was too much for us. I dipped the filets in melted butter before dredging them in the spices, which was a mistake. Too much spice clung to the filets and the butter made the remaining spices get clumpy. I also used less. salt. Nevertheless, they were pretty tasty, though spicy.

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Softball Dad

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Reviewed: Jan. 10, 2010

Delicious! I used way less salt, though -- closer to 1/2 tsp, and that was definitely sufficient.

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Lizi

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Reviewed: Jan. 3, 2010

super flavorful and the quickest meal ever! This is definitely a keeper.

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Rhiannon J

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 2, 2010

This was delicious. Made as directed, served with white rice and green peas. Simple & tasty!!

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shrimps

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 16, 2009

Holy Hades, That was too hot for me...I did use Hot Hungarian Paprika at the suggested amount...I'll probably just buy a rub next time. It was great learning how to blacken fish, though.

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 7, 2009

My family loves this recipe when I make it. And it is so simple and easy... thanks for submitting it.

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marnirubin

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Reviewed: Nov. 26, 2009

Love it

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CANDLEWICKMAN

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Reviewed: Nov. 22, 2009

This was good. It was little salty and next time I'll cut back a little. I coated the fish with melted butter before coating in the spices but used no oil in the pan. I made a whipped lemon butter (Butter, lemon juice, thyme and parsley) to top the fish with. I also omitted the bread. This is spicy but I thought it had just the right amount of bite. I can see why it would be too spicy for some. I would recommend cutting back on the cayenne if your not fond of spicy food.

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PickyEater

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Reviewed: Nov. 11, 2009

Wow. Can't be beat. So easy. Sooooo yummy! Tender, flavorful, spicy! I used rice instead of bread. Will make it again and again.

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Ali

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Reviewed: Nov. 2, 2009

THE BEST!!

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valerieg

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Reviewed: Oct. 8, 2009

Very good and very spicy.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Sep. 28, 2009

Very quick and easy, use sticky chicken mixed spices.

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ALL6

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Reviewed: Aug. 28, 2009

Made it tonight... what a hit. Had no idea what to make with Tilapia that was different. Family loved it even though I used seven grain bread instead of white!

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Marlowe's Girl

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Reviewed: Aug. 15, 2009

very good. not too spicy.

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Aug. 10, 2009

I love fish and am always trying to find new recipes for it. This was VERY good and VERY easy. Made the recipe as is and thought it was fantastic. Will definitely make this again!

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Scarlett

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Urbana, Illinois, USA

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Reviewed: Jul. 29, 2009

very very good! smoky.. but great taste!

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GreedyGretchen

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Jul. 29, 2009

I followed the suggestions in the review by "walela" and we all enjoyed it. Bought the jar of blackening spices, cooked outside (due to another reviewers suggestions because of the smoke) in a cast iron skillet. Very easy and spicy without being too hot. Will make again.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 22, 2009

My first blackening attempt. My husband and I enjoyed the recipe, but did not find it spicy at all. I cooked a second batch of Tilapia and heavily doubled the blackening seasoning and while better, we still did not find it spicy. A cursory look around the Internet included some blackening spices with Chili Powder, so I will probably look for another rub, but thanks for posting the recipe and getting me started with blackened foods.

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