Reviewed: May 23, 2012

I love to make up a big batch - I love to mix it with flour (about half and half), coat tilapia sprinkled with lime juice and salt and pepper, and pan fry it. Top with lime zest and a lime and chiplole "crema". Delish!

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Reviewer:

Kathy Caswell

Reviewed: May 14, 2012

never had anything blackened before so i can't compare, but it was a very tasty blend. we used it on alligator.

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Reviewer:

TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

Reviewed: May 8, 2012

I do not know enough to know what is "authentic" in a Blackening Mix and what is not but I do know I liked the taste of this blend. I wanted to blacken tilapia and decided to use this recipe and was happy I did. I only used 1 1/2 teaspoon of white sugar just because I wasn't sure about using a full tablespoon. I wanted to use the sugar because the submitter noted it carmalized and this was appealing to me. I'm looking forward now to using this often. Thanks Tom!

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Reviewer:

Linda (LMT)

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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Apr. 29, 2012

Very good rub on Swordfish. I brushed olive oil on swordfish steaks and sprinkled this rub on fish. Marinated for 30 minutes and then grilled. Very nice depth of flavor and spicy. Perfect for Swordfish!

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Reviewer:

jheni77

Reviewed: Aug. 5, 2011

This is the second time I've made this and it's better, hands down, than any pre-mixed blackening seasoning I've ever bought. I wouldn't change a thing!

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Reviewer:

uusarahmcg

Reviewed: Jul. 7, 2011

Thanks, Tom! Now I don't have to buy expensive spice mixes. We've used this on fish and chicken breasts and it's great!

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Reviewer:

Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

Reviewed: May 23, 2011

This was delicious seasoning..I tried on red fish first and it was not a good type of fish. I then tried chicken..absolutely delicious...and the shrimp was to die for. Tonights catfish was just as delicious too. I used the recipe as is other than cayenne which was reduced to half...and it was perfect. (Not so hot you lose taste but spicy...)

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Reviewer:

krunge

Cooking Level: Expert

Reviewed: Apr. 24, 2011

I have never had anything blackened, but my husband and son love blackened fish, so i gave it a try. The only change I made was to reduce the salt to 1 tsp. I have to say this will now be served on a regular basis at my house! It is a great seasoning.

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