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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Constance451

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Reviewed: Jan. 21, 2009

DELICIOUS! I was worried that I put too much seasoning on the fish, but it's absolutely scrumptious--more is better! Unfortunately I didn't have a lot of juice left to soak in the bread, but I can only imagine how that would have tasted.

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Hayley

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Reviewed: Jan. 13, 2009

The BEST fish recipe I have tried so far! I read a recipe called "Hudson's Baked Tilapia with Dill Sauce" which has many compliments of the dill sauce, and none for the fish, so I combined the dill sauce with this fish recipe. FANTASTIC! The dill sauce is a creamy addition which can take off some of the edge of the spiciness of this recipe if you find it too spicy. Also, I added a little bit of butter to the oil in the frying pan which worked wonderfully. If you make it indoors, open a window ahead of time, as it will get very smokey! GREAT recipe!

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Rachel<3'sCooking!

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Reviewed: Jan. 2, 2009

This 'secret hobo' blend of spices is extremely tasty. It is delicious with Tilapia but I wouldn't hesitate to also use this with other types of fish.

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gapch1026

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Reviewed: Dec. 18, 2008

I love this recipe! Very good, easy to make and just enough spice. It was too spicy for my three year old son, so I scapped the spice off and he enjoyed it!!!

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ASHLORENE84

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Dec. 17, 2008

Yummy! That's all I can say. If you like cajun food, you're going to love this! I wouldn't change a thing. I served it with sweet potato fries, which added a little sweetness, and a small salad with creamy Italian dressing.

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wendica

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Reviewed: Nov. 22, 2008

I made this exactly the way the recipe states, it was WONDERFUL. I loved it. It was spicy and very tastey. I will make this again for sure! Loved it!

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Chelsey

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Reviewed: Nov. 19, 2008

HOLY COW!! Talk about spice, and I'm from South Louisiana... This was way too peppery, even for my taste! I couldn't taste the fish at all.

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1637Rue

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Reviewed: Nov. 6, 2008

This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper many times and always used butter inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe.

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Paul Schultz

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Clearwater, Florida, USA

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Reviewed: Oct. 24, 2008

This was just ok for me. The flavor was rather bland. All I could taste was the cayenne pepper, and I didn't even use the amount stated. Maybe if I play around with more spices, I might get better results. It sounded good, but was very disappointing.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

I made this dish last night and it was great. I found a blackening seasoning in the store and tried that. I made chicken for the family and fish for me. Both came out crispy on the outside and very moist inside. There wasn't any pan juices, so I served with a rice pilaf. Will definately make again.

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Heidi'sHunny

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Sep. 12, 2008

This had a fantastic flavor! I did put it on an onion roll, we despise soggy sandwiches and didn't want to risk it. It had a nice kick and held up well on the stovetop.

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JNS7672

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Zephyrhills, Florida, USA

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Reviewed: Sep. 5, 2008

To me it lack any real flavor except HOT. After reading the reviews I reduced the cayenne and salt by half and it was kinda bland and too spicy. This is coming from someone who loves spicy food. I even ran the fish under water to rid it of some of the spices and still too hot. I'll work on the mix (since I have some left over) and see what I come up with.

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MrsTNM

Cooking Level: Expert

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Reviewed: Aug. 29, 2008

We really enjoyed this recipe, but found it necessary to make a few changes. We cut the salt and the cayenne in half, and didn't serve over bread. There were no juices left over, so it wasn't served over bread. Even so, it turned out wonderfully.

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Brandon Briggs

Cooking Level: Intermediate

Home Town: Haswell, Colorado, USA

Living In: Fort Lyon, Colorado, USA

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Reviewed: Aug. 27, 2008

I loved this spice mixture for the fish. My husband is from Africa...so it's difficult to find things to cook that are spicy enough for him. But, he loved this recipe!

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Jessica M.

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

My boyfriend made this recipe for me. We did not eat it on bread, but instead we ate it by itself with some veggies. It was really good! We are from down south so the spicy taste was a bonus for us! I am a fan of lemon juice so I added a little extra on top before I ate mine!

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cookinhunie

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Blackened Tilapia with Secret Hobo Spices

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