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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jaylee

	Cooking Level: Expert Home Town: Joplin, Missouri, USA
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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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justplainme

	Cooking Level: Intermediate
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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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MittiSmitti

	Cooking Level: Intermediate Living In: Buford, Georgia, USA
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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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KBouvette

	Cooking Level: Expert
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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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Macha

	Cooking Level: Intermediate
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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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LODOM42

	Cooking Level: Intermediate Home Town: Columbus, Mississippi, USA Living In: Castle Rock, Colorado, USA
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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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KELLYMACA

	Cooking Level: Intermediate Living In: New Orleans, Louisiana, USA
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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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Peach822

	Cooking Level: Intermediate
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Reviewed: Sep. 6, 2007

This was probably the best way I've prepared fish. i used talipia instead of snapper and I do also recommend a well ventilated area , the spices can make breathing a difficulty when the kitchen is smoking from searing the fish.

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BloodyMaryMorning

	Cooking Level: Expert Home Town: Waterloo, Iowa, USA Living In: Cedar Falls, Iowa, USA
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Reviewed: Apr. 24, 2007

pretty tasty and very very easy.

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Joobee


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Reviewed: Mar. 14, 2007

Delicious! Made it pretty much exactly as the recipe says but substituted Olive Oil for the Butter. Definitely a Keeper.

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gnat60


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Reviewed: Feb. 26, 2007

i put less white and black pepper than the recipe called for...but it was sooo good

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najla


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Reviewed: Jan. 23, 2007

Great recipe. I deleted the butter all the way around and just rolled the fish in the seasoning. WOW. If you like it spicy like me, this was great.

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1oldblue


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Reviewed: Nov. 9, 2006

Read the review of Hondafreek, and they were right about the smoke! Fish blackened very well, and the hubby loved it. Thanks for a great recipe!

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Vicci

	Cooking Level: Expert Living In: Brooklyn, New York, USA
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Reviewed: Sep. 27, 2006

Easy & delicious! Did not have a cast iron skillet but my regular frying pan worked just as well.

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DAHLIA94040


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Reviewed: Sep. 16, 2006

I don't eat fish but made this for my husband, he really enjoyed it. Quick & easy. Thanks!

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JillDana

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jul. 4, 2006

Next time I make this I not going to turn it on high. It created so much smoke and my girlfriend's still mad at me. Medium worked as well and the fish came out great. Awesome flavor!

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Hondafreek


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