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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daphnedmm

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Reviewed: Jul. 8, 2009

Very good--I used half of the cayenne pepper, and left out the bread--there were no pan juices. Had rice instead. Served it with the dill sauce from Hudson's baked tilapia. We'll make this again.

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Sudie B

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Perfect amount of spice. We skipped he white bread and served with rice & veggies. Quick & delicious! Thanks!

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jenwos

Cooking Level: Intermediate

Home Town: Clifton, New Jersey, USA

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Reviewed: Jun. 6, 2009

Exxxxxxxxxxxxxxxxxxxxxcellent!! Just the right amount of heat. I put the fillets on a bed of cooked barley. Will definately make this again!!

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MSKITTY1

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Reviewed: Jun. 4, 2009

Great way to make fish, but be warned, it will smoke up the house.

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SF_Posse

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Reviewed: May 9, 2009

Wonderful flavor and easy to make.

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SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

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Reviewed: May 4, 2009

This dish was excellent for the entire family. My mom who loves blackened fish, said that this was by far one of the most flavorful recipes she's ever had. My dad who always gets a really bad stomach ache after eating blackened anything, loved it as well and it was mild enough that he didn't get sick on it. Both my kids, who are under the age of three, couldn't get enough of it and wanted more after their portion. We however, so not eat much white bread, thus, we didn't add that to the dish and it was still fabulous. There also wasn't many drippings after the fish was cooked, but the lemon did add a nice zesty taste.

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Lindy Burke

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Reviewed: Apr. 20, 2009

Wowzahs! This fish was mighty spicy, but quite delicious. I cut the paprika down to 2 Tbsp, and cut the cayenne and salt in half. Served over white rice with a side salad. Will make again!

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vermontista

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Reviewed: Apr. 1, 2009

The fish cooks really quickly so be careful. Absolutely delicious flavour. It was too spicy for my boyfriend though. So, beware if you don't enjoy spices.

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Nefret

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

I love fish but, this I did not care for this recipe.

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rebecca

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Reviewed: Feb. 13, 2009

Overall, this was a very tasty blackened recipe. Like otherss, I adjusted the spices: 2 TBSP paprika, 1/2 tsp of black pepper, NO white pepper, 1 tsp salt, 1/4 tsp garlic powder. I used catfish filets and needed to cook them longer than 3 minutes each side. Unfortunately, all the "seasoning" of my cast iron pan came off in this one use. Did anyone else have this problem? I will definitely be doing this again, but outside. I had to put a fan in the kitchen window to take out the smoke. But, it sure was delicious! A keeper!

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SANTIH9

Cooking Level: Expert

Home Town: Susanville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 30, 2009

I loved this recipe, and i think letting it sit with the spices on before cooking really help the spices stick during the cooking process and can be applied to cooking any fish,

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