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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Reviewed: Jan. 23, 2007

Very good! I made a few substitutions (used catfish instead of tilapia, olive oil instead of vegetable oil, served with rice instead of bread), but it still tasted very good. My only complaint was that I think 3 minutes on high was a bit much. Next time I think I'd cook the fillets on medium-high heat instead.

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Tina

Cooking Level: Intermediate

Living In: Hermon, Maine, USA

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Reviewed: Jan. 14, 2007

The best! The neighbors asked what we were cooking.

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Jessabelle

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Reviewed: Jan. 5, 2007

Very very yummy! I cut back on the cayenne pepper and it was still pretty spicy. I didn't use the bread and opted for brown rice instead. Still very good. This a restaurant quality talipa recipe!!

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KIMKIMG

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Reviewed: Dec. 20, 2006

This is an awsome recipe. My daughter (teenager) asks for it often. I have even used the spices for chicken and cooked it the same way. It's all good!

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VanessaP89

Cooking Level: Expert

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Reviewed: Dec. 13, 2006

A keeper! The paparika made it too hot & hid the other flavors, so I'll use less next time. Also reduced the salt. There's plenty of powder to coat, so use liberally. There's no leftover juice, so bread is out. Served over rice

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Amy

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Reviewed: Nov. 21, 2006

We really loved the taste of this fish, but there was no juice to soak up with the bread, so I served it over rice. It was very very spicy, so next time I would cut way down on the cayenne pepper.

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KimM

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Reviewed: Nov. 16, 2006

I don't know if maybe some of my spices are extra hot (we don't live in the US), but I couldn't even eat this and we LOVE hot foods. My husband ate some and said it had a good flavor if you could get past all the heat, but that it was way too hot, even for him.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Nov. 10, 2006

I tried this recipe tonight and found it to be delicious. Very tasty. My husband really enjoyed it. Great recipe.

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Shayla3

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Reviewed: Nov. 4, 2006

This was delicious and very easy to make. We added a little bit of lemon onto the fish while it was cooking and served it over a bed of rice with steamed broccoli. the fish is spicy, but it's not too spicy with the rice to go with it. I did decrease the paprica by 1/3, per recommendations of other reviews and it was perfect. It is a little salty, still, so you may want to adjust the salt a bit.

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carebear

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Reviewed: Oct. 22, 2006

This is a good and fast recipe. I squeezed some lime juice with it (out of lemon when I first tried it) and it tasted good. There was no sauce left from the pan. Next time I might try to squeeze some lemon or lime juice in the pan to make sauce.

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Jocelyn

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Reviewed: Sep. 25, 2006

Very spicy-we liked this alot! However, there was no juice to soak up with the bread?

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Lizard

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Reviewed: Sep. 16, 2006

My only question is "What were you doing looking through the pockets of a hobo?"...I'm sure there is more to the story, we'd like to hear it. Anyway, this is pretty good. Spicy of course but what would one expect a "blackened" fish to taste like? I didn't get a lot of juices from the pan to pour over the fish. I tried it over bread and rice and I liked it over white rice better. You can taste a lot of paprika, I might adjust that next time.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 27, 2006

Very good, and very spicy! We will make this recipe again!

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JenC

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Southfield, Michigan, USA

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Reviewed: Aug. 22, 2006

This was very easy and had great zing to the flavor. I've made it 3 times and my kids, husband and I just love it. I do it in a cast iron fry pan which gives it a real blackend crisp taste.

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DUTCHIELOU92

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Reviewed: May 18, 2006

Very good for a quick meal. We like spicy foods and this is spicier than most. Followed spice mixture exactly, but I did add a little more garlic powder as we love garlic. DH still felt something was "missing" from the ingredients? Used a cast iron skillet as that is usually the best pan to make blackened foods in. Served with a cheesy rice pilaf and green beans. I didn't use the bread...this recipe doesn't have any liquid in it except for the small amount of oil & a squeeze of lemon juice at the end so I didn't have any "juices" to be soaked up? as it stated. We may tweak it the next time with some other spices too. Thanks!

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WVJBEAN

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Shepherdstown, West Virginia, USA

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Reviewed: Jan. 23, 2006

I cut down on the salt a little. Very spicey. A little to spicey for me, but my wife liked it. Don't know if I'll do this again.

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Jeffrey

Cooking Level: Intermediate

Home Town: Mosinee, Wisconsin, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Jan. 20, 2006

Cute story behind it, however the recipe isn't so good. I only used a 1/4 tsp. cayenne and it was still too hot. I've had blacked fish before and liked it OK but this couldn't compare. As for the sauce, I didn't think one Tablespoon of oil was enough to have a remaining sauce so I added 1/2 T. more. (didn't want to up the calories too much). The pan was still dry when I finished. I bought white bread (only had whole wheat) just for this recipe because I like to follow recipes as close as possible. I really don't think this was needed. We ended up scraping off the crust and having fish sandwiches. Oh, well. Nothing ventured, nothing gained.

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BOXIE61

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Reviewed: Jan. 10, 2006

While I generally love blackened fish and meats, I really did not care for this dish at all. This is my first disappointment with a high-rated recipe on this site.

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HeCooksToo?

Cooking Level: Expert

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Reviewed: Jan. 8, 2006

Well, this definitly deserves 4 stars. I didn't use the bread. This is the first time I blackened anything and I must say I was impressed. Don't be afraid to add all the spices when sprinkling the fish it makes the crust that much nicer. I might like to pair this up with a fruit salsa. Thanks for the recipe, a keeper!

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BajaValle

Cooking Level: Intermediate

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Blackened Tilapia with Secret Hobo Spices

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