Reviewed: Aug. 26, 2008

HOLY SMOKE! I cooked this in a stainless steel pan, and it smoked the house up pretty good. Wouldn't recommend if you can't ventilate. Otherwise, I cooked it as written, and it was a wonderful blackened fish. I always have all these ingredients on hand, and will be making this again and again. Thanks!

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YOCHI

	Cooking Level: Beginning Home Town: Casselberry, Florida, USA Living In: Orlando, Florida, USA
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Reviewed: Aug. 3, 2008

This is a very tasty and easily prepared fish. I used two 6 ounce fillets but 1/2 the recipe and ended up using a little extra oil and butter before turning the snapper. The spices are very easy to prepare in advance; in fact, this recipe would be wonderful on a camping trip. Excellent color and presentation. Thanks!

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Mac

	Cooking Level: Intermediate Home Town: Akron, Ohio, USA Living In: Greenville, South Carolina, USA
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Reviewed: Jul. 10, 2008

good, but next time I would go easy on the amount I put on the fish---it overwhelmed the fish flavor. I think some of the herbs could be decreased too. Will definitely try it again!

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SQUEAKYRG

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Jun. 19, 2008

My son now loves fish because of this recipe..I have used it on chicken and pork als. make extra so you can store it to have on hand for other dishes

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Chef Mary

	Cooking Level: Professional Living In: Fredericksburg, Virginia, USA
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Reviewed: Jun. 5, 2008

Yum! I only wish it were spicier. This tasted delicious with bok choy.

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Beckerkorn

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Mar. 16, 2008

Hmm...this recipe was ok. The seasoning was very good, HOWEVER red snapper is a pretty mild fish and the spices completely overpowered the fish. I couldn't taste the fish at all actually, which was a real shame because it was incredibly fresh and would have been delightful with a little lemon, garlic and soy. If you're going to make this, use a fish that can hold up to the strong seasoning.

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dovelette

	Cooking Level: Expert Home Town: Geneva, New York, USA Living In: Rochester, New York, USA
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Reviewed: Mar. 5, 2008

Very good... not too spicy not too dull. would probably make again!

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SUZ830

	Cooking Level: Intermediate Home Town: Irving, Texas, USA Living In: Arlington, Texas, USA
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Reviewed: Feb. 22, 2008

I don't want to say that this wasn't good, but wow, was it every peppery (as other reviews commented). Hubby and I both really enjoy spicy food, him way more than me, but this one was just plain 'hot'...not sure if this is traditional 'cajun' flavouring or not, but it is very peppery. Would not make again for that reason, but thanks for sharing.

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ANJACKSON

	Cooking Level: Intermediate Home Town: Pickering, Ontario, Canada Living In: Oshawa, Ontario, Canada
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Reviewed: Feb. 17, 2008

Good, but use less cayenne, stuck to the pan, so turn the heat down a little when cooking

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Vee


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Reviewed: Feb. 16, 2008

Turned out great! My husband (not a fish lover) really liked it. I used less cayenne and pepper and added a tbsp. of flour. I would mix a larger portion than suggested because I nearly ran out of the mix and I had a smaller quantity of fish than the recipe called for.

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Ginger

	Cooking Level: Intermediate
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Reviewed: Feb. 7, 2008

Flavorful

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Erica

	Cooking Level: Beginning Living In: Northridge, California, USA
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Reviewed: Jan. 29, 2008

It was pretty good, but next time I might omit some [or all] of the black pepper, 'cause it was just too peppery. I could not taste most of the other spices [& I love spicy good!] because of the overarching pepper taste. Other than that, it was pretty good!

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Whitney

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jan. 21, 2008

This is absolutely delicious if you enjoy a LOT of flavor/spiciness. It can be very smoky while cooking, so use caution!

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mandyld

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA Living In: Chicago, Illinois, USA
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Reviewed: Dec. 6, 2007

Very good, but a little, Ok ALOT, too spicey for me!

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Kristy

	Cooking Level: Beginning Living In: Benicia, California, USA
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Reviewed: Dec. 5, 2007

I left this for my husband to make while I was away - he said it was good, but mostly tasted like pepper...

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Genevieve


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Reviewed: Oct. 5, 2007

Easy to make seasoning and really good! Cooking time was just right.

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