The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2009
Very good. The spices were a good mix of flavors. I didn't think they overpowered the fish at all. Hubby really liked. Will make again, thanks!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 18, 2009
Pretty good recipe, I didn't have a couple of the spices but I added white pepper (which is often used in Cajun recipes). I also cut down on the butter and used canola oil. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 7, 2009
Yum!!! Excellent! I hate fish and this makes fish great! All the spices are so healthy and get rid of the fishy disaster I usually put on the dinner table. I'm not a good fish cooker, but this recipe made me seem professional. My husbands smiles now when he sees Red Snapper on the dinner table.
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naz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 1, 2009
This was excellent! My family ate every bit!
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Cooking Level: Expert

Living In: Randallstown, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 23, 2009
this was flavorful
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jd

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 13, 2008
This was delicious! I omitted the cayenne pepper because I didn't have any, but it was still full of flavor. Next time I may add some fresh lemon juice. I baked it at 400 degrees instead of pan-frying.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 12, 2008
One of our favorite fish, and a great recipe for the spicy cajun lover. I substituted grape seed oil for the butter as it has a much hotter splatter point so foods tend not to scortch on the outside while not cooking in the middle, (a lot more healthy than butter or even olive oil too).
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 8, 2008
The combination of these spices is great! Based on other reviews, I used a little less black pepper and cayenne. I didn't have any red spapper, so I used tilapia instead...can't wait to try it with red snapper!
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 22, 2008
Very good. Very tasty. Will make again.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Beginning

Home Town: Casselberry, Florida, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Professional

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 5, 2008
Yum! I only wish it were spicier. This tasted delicious with bok choy.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Geneva, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 5, 2008
Very good... not too spicy not too dull. would probably make again!
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Cooking Level: Intermediate

Home Town: Irving, Texas, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 7, 2008
Flavorful
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Cooking Level: Beginning

Living In: Northridge, California, USA

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