Reviewed: Jun. 16, 2009

I have made this recipe alot and I am just geeting around to the review. We used to live in Florida and had alot of local fish so I have used this recipe with red drum, which is what the recipe calls for but they are a protected fish so you can't buy them in the market. I have also used black drum,snapper, blue fish and even shark steaks. It is a great recipe because you get that great blackend flavor without all the smoke. I think I will try the chicken next!

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Amy CC

Cooking Level: Expert

Home Town: Nashville, Illinois, USA

Living In: Plainsboro, New Jersey, USA

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Reviewed: Mar. 14, 2009

Absolutely delicious! We tried it with boneless chicken breasts. Pounded to tenderize, put in ziploc with italian dressing for 30 min, then dredged in the dry spices and grilled on the grill for approx. 10 min each side. Awesome flavor with just the right mild heat YUMMY!

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jbearfelix

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Reviewed: Oct. 8, 2007

I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.

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bransom

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Reviewed: Aug. 31, 2007

I have made this over and over again. My husband and I love it. I always use tilapia instead of red fish, but otherwise follow the recipe. I don't sear the fish on high though...smoked out the house the first time and I've found medium works just fine. Leftovers taste delicious on garlic toast!

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Nicole

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Reviewed: Jan. 3, 2007

Super spicy but very good!

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ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: Nov. 26, 2006

Excellent taste. Make sure the skillet is esp hot to sear the fish and keep the filet firm. If you use a prepared "blackening" seasoning cut back slightly. Otherwise, enjoy it's great.

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Brian

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Reviewed: May 22, 2006

This was good, and I will use it as a base recipe. I thought the dressing step was not needed.

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KNIGHTY

Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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Reviewed: Mar. 20, 2006

You would do well to make this in a well ventilated kitchen.

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CAJUNDAEGO

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Reviewed: Mar. 20, 2006

I used Catfish instead and I enjoyed this dish served with Rice Pilaf. However, I'm from Louisiana, and do enjoy hot and spicy food. However, I don't believe 'blackened' is just 'hot' and to me this recipe was 'hot'. My children could not have eaten this (which is good that I fried them some catfish instead). My hubby liked the dish, but said the fish was too hot to 'enjoy' it. I will make this again, however, will omit the black pepper or something b/c it's too much.

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GySgtsWife

Cooking Level: Intermediate

Home Town: Watson, Louisiana, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Aug. 23, 2005

While this recipe does sound tasty, members should be aware that it is not the original, authentic "Blackend Redfish" that was made famous in New Orleans and around the world.

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Jack

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Reviewed: Apr. 19, 2005

Very tasty. Great way to have a healthier fish dish. I used Smart Balance in place of butter.

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LoLo

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Reviewed: Jan. 2, 2005

Great recipe! I changed a few things. Used sea bass instead of redfish. Reduced cayenne pepper to 1/2 teaspoon and added 1/2 teaspoon ginger. Didn't have lemon pepper so added extra teaspoon black pepper. Used 1/2 teaspoon of "fake" salt. Sprayed on olive oil instead of butter. Made Good Seasons Italian dressing. Dressing called for 1/4 cup white wine vinegar. I put 3 tablespoons of raspberry blush balsamic vinegar and filled rest of 1/4 cup with balsamic vinegar. The balsamic vinegar gives is a subtle sweetness. (um, not very Cajun, but tasty!) My wife said that, "it is a restaurant grade dish". I don't know about all of that, but it was very tasty and I appreciated her compliment!

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Cookin in NJ

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2004

I used tilapia instead and as I couldnt find the cayenne pepper, used normal pepper instead. I didn't find it amazing but my husband loved it.

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XIUZOLLI

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Reviewed: Oct. 23, 2003

I tried this recipe for supper and my husband and I agreed it was delicious! I was skeptical about the salad dressing, but it made a wonderful sauce. I used "lite" salad dressing, by the way. This is a recipe I will definitely make again!

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JANE50

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Reviewed: Dec. 10, 2002

My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also tasted great, though to my surprise, he liked the spicy one.

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