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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. 22, 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: Havelock, North Carolina, 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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Reviewer:

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: Jan. 11, 2004

my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers

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DACSALAZAR


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Reviewed: Jan. 11, 2004

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. 23, 2003

If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!

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Reviewer:

LEA1


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Reviewed: Dec. 23, 2003

Smply Delisious! I will try this dish again.

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D.LADY


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Reviewed: Dec. 23, 2003

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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Reviewer:

DENISE PERRIN


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