The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 11, 2009
This was absolutely amazing! I had some major delays in being about to serve my dinner and was REALLY worried that the fish would be ruined, (2 1/2 hours in the oven) but it wasn't. My husband said, "Oh my! I would pay for this!" Now that is a HIGH compliment coming from him.. hehe THANKS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 11, 2009
amazing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2009
Used this recipe with amberjack (thought I had snapper on hand but was wrong). I didn't want the mess/smell in the kitchen, so we grilled it. For those who thought this was not flavorful enough, I wonder if they did not coat with the herb/spice mixture enough. I smothered the fillets in the spices, then we made a little tray out of foil for the grill and did just like the instructions say for the skillet. This was absolutely KILLER! Extremely flavorful and just the right combination of spices. Thank you for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 20, 2009
Never was a huge snapper fan but with this spicy blend and the old cast iron on the BBQ I will try again..
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Cooking Level: Intermediate

Living In: Peace River, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 5, 2009
Easy. Yummy. Fast. And if you don't use a cast iron skillet, make sure to heat the pan for a good long time so it's hot enough.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 3, 2009
Perfect blend. I do recommend using a cast iron skillet as directed - my skillet didn't seem to get hot enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 14, 2009
De-lish! Very spicy and i used a smoked paprika, it added a nice campy kind of taste to the recipe. Thanks so much! it was great and I'll definitely be making this again!
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 26, 2009
This was great, with a few modifications: no oregeno, 1/2 tsp. black, white, and cayenne pepper, 1 tsp Lawry's seasoned salt, extra light extra virgin olive oil instead of butter. I love spicy food and with these modifications, the recipe was still spicy but without overpowering the fish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 13, 2009
Really good recipe. Always, always cook this type of Cajun food outside. When you buy Cajun seasoning at the store, there is usually a warning on it about the smoke that will come from it while it is cooking. The smoke can be harmful to your health as well as to any pet birds in your home.
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Cooking Level: Expert

Home Town: Fullerton, California, USA
Living In: Cypress, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 23, 2009
Great meal - the method of cooking worked perfectly. But don't mess with all those different spices; just use Tony Chachere's cajun seasoning. Also I used peanut oil instead of butter and it worked great. (dairy allergy)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Dec. 15, 2008
Delicious! This is such a great and different way to cook fish. I don't like spicy food so I omitted the cayenne pepper and only did one tablespoon of paprika. Will make this meal again.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 24, 2008
My husband asks for this once a week! He loved it! I skipped the butter and just used olive oil and a regular non stick though...
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Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 26, 2008
I made this tonight. My boyfriend and I agree its one of the best fish we have had!! The flavor was great!! We thought it would have a "burnt" taste, but we were wrong!! I only added half the amount of salt, and still found it way too salty! (maybe from the butter). Next time I am going to omit the salt all together! There definitly will be a next time!! This was DeLISH!!!
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Cooking Level: Expert

Home Town: Joplin, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 10, 2008
I sincerely hope that the nutritional values listed for this dish are wrong: 72 gram of fat! 806 calories per serving! Great recipe but not at that cost to my body...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 22, 2008
This was very good and it was fun to cook! I took the iron skillet on the outdoor grill route as my smoke alarm is very unforgiving. I would agree to take it easy on the salt. I also used olive oil instead of butter for dietary reasons. Just delicious!
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Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 18, 2008
I have been making this recipe for 3 years. I have young kids. I use tilapia. I only use 1/2c of butter. I melt it in the pan then stir in the seasoning -- reducing the hot pepper to ~1/4 tsp and no white pepper. I simply put the fillets on the mixture then flip it as it cooks once or twice. Even the youngest loves it (and this is the only way he will eat fish). Warning -- wear an old t-shirt. If it spashes it will not come out of clothing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 12, 2008
This is good but is the predominant flavor of Cajun food just 'spicy'? It's quite similar to spicy 'rava (semolina) masala' fry Goan fish... But watch out for the smoke-- asthma-attack inducing as we learned at my home!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 28, 2007
I used Tilapia because my market was out of Snapper and it was deliciuos. I also used olive oil instead of butter. The blackening season was so yummy. I am going to make a large batch up to have on hand!
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Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 26, 2007
i from new orleans and this is close to the true blackened fish. however, i love spicy food, but this recipe is WAY too spicy! the original recipe calls for 1 tsp. black pep.,1/2 tsp. cayenne, and 1/2 tsp. white pepper...cooking it this way is still spicy.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 19, 2007
Company worthy! This is a great dry-rub that we will use on beef, pork, and chicken, too.
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Cooking Level: Intermediate

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