Reviewed: Jan. 19, 2008

Cut back a little on the heat. Would make again with either cole slaw or cucumber salad. Need something cool with it.

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Reviewed: Jan. 15, 2008

Very tasty! It was a little to spicy for my husband's taste but I loved it! There wasn't any juice in the pan so after the fish was done I deglazed the pan with some with wine and a little butter. MMMMMMM......... I had a lot of spice mix left over, enough to fill up an empty spice jar so next time I'm already prepared.

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Jenny Gutierrez

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

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Reviewed: Jan. 10, 2008

I really liked this recipe. It was super easy & a quick fix for a mid-week meal. And just as an FYI... Emril's Essence has many of the same spices listed here~ using that saves alot of time & money. It was a little bit salty - but still delicious. I served mine with a black bean salad. Thanks Hobo, for your secret spices!

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Jan. 5, 2008

I enjoyed this quite a bit, and so did five out of six eating it for dinner. I served it over rice instead of the bread, but saved some for sandwiches the next day. It had just the right amount of kick to it to let you know it was there without overpowering the fish it self.

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shaneskitchen

Cooking Level: Expert

Living In: Wilmington, Ohio, USA

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Reviewed: Nov. 26, 2007

This is a really good recipe. I like to add olive oil to the seasonings and make a paste then coat the filets. MMM MMM good.

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Frantastic

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Reviewed: Oct. 13, 2007

I never would have thought to put celery on fish. I don't know why, though, because it works very well! I often cook for myself - in this case I just took a random amount of the spices listed, with a bit of an emphasis on the cayenne and the celery, and did one tilapia fillet, pan-fried in a bit of butter. The spice mixture is really awesome. I put a lot of salt in it, but sometimes that's tasty.

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DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Sep. 24, 2007

Tastes great, cooks fast, and was easy to prepare. On spicy scale of 5, I give it a 4.9999. Definitely clears the sinuses. :)

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Daniel Smith

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Reviewed: Sep. 24, 2007

WAY too spicy. Had to scrape off seasonings to even eat this. Might make it again, but with 1/4 the amount of red pepper.

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ENSeeber

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 17, 2007

The spice in this recipe is really good! Even my "I can't eat spicy food-it's too hot" husband loved it. He was trying to figure out what else could be spiced with it. Thanks!!

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chrisk

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Reviewed: Jul. 27, 2007

I just made this recipe and I loved it. I didn't think it was too spicy. Since some other posters said that they had no sauce at the end for their bread, I just put some lemon juice in the pan and scraped up the pieces that were on the bottom. I put the hot fish fillets directly on the piece of bread and it kind of toasted it a little then, I spooned on the sauce. The fish and bread both were delicious!

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SOMEGIRL

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 19, 2007

I have made this recipe a few times and I just love it!!! It tastes really great as a sandwich in a sub bun!!

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ange30058

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Reviewed: Jun. 18, 2007

We really enjoyed the Secret Hobo Spices. I baked the fish rather than panfrying it, and it still tasted great. I'll definitely make this again, and I'll use the spice mix on chicken and pork too.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jun. 12, 2007

I tried this recipe at my daughter's graduation party. Everyone & I do mean everyone loved it. I cook cajun at least 3 times a week...this recipe will be added to my favorites list!

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Babbs P

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Reviewed: Jun. 2, 2007

This is a great rub. I have used it on fish, pork, and beef. My whole family loves it. I did decrease the paprika a little, but won't next time. This makes a lot of rub. One recipe was enough for 3 different meals.

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JENLLO

Cooking Level: Expert

Living In: Niantic, Connecticut, USA

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Reviewed: May 26, 2007

I could not eat this recipe. The spices did not blacken, they simply stuck to my non-stick pan.

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Reg Domaratzki

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Apr. 7, 2007

Great recipe, Unkie Moe!

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mia

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Reviewed: Apr. 6, 2007

Hmmm... and why were you picking the pockets of a sleeping hobo? That's sinking a little low, don'tcha think? If you roll him again, tell him we enjoyed his recipe. Didn't use the bread as I'm gluten intolerant, but the fish was very good.

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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Mar. 27, 2007

Absolutely fabulous! My boyfriend said this might be his favorite fish ever! Apparently his best friend got a hold of the leftovers, because he told me the next day that the fish I made "was money". I served this on whole wheat hamburger buns with lettuce, tomato, red onion and wasabi mayo. I cut the paprika in half as well.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 19, 2007

I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly!

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Derec

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Reviewed: Feb. 15, 2007

Very good, definately spicy, but that is what I expected. Like others said there was no juice for the bread to soak up. I served with brown rice instead.

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Amanda

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Detroit, Michigan, USA

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Blackened Tilapia with Secret Hobo Spices

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