Reviewed: Jul. 18, 2012

Not great. Waaaay too salty and too much lemon flavor. And with the Italian dressing it doesn't make sense to call this "Cajun" blackened redfish. I suppose one could tinker with the ingredients but it seems a lot easier to just pick up a commercial blackened fish seasoning.

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Reviewer:

Norm

Reviewed: Apr. 17, 2012

This may taste good but this is not blackening, it's just cajun seasoning. Blackening is cooking in a firey hot skillet and must either be done outdoors or under a super strong kitchen fan.

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Reviewer:

Brigid

Reviewed: Apr. 7, 2012

This was good if you like Lemon pepper and Italian dressing. We don't; and we especially don't like them together. I did not find the taste of this to be very authentic Cajun. I liked the process and I am glad to know how to blacken something. I can use that knowledge on other fish, chicken and so on. Next time I will use the peppers but not the lemon pepper and will make a different sauce. I may use "herbs de provence" next time as I think a french blend would be more authentic than "italian" dressing. I used a striped bass I caught instead of the red fish.

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Reviewer:

Carol

Home Town: Abilene, Texas, USA

Living In: Merkel, Texas, USA

Reviewed: Mar. 7, 2012

Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.

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Reviewer:

Cajunrick

Home Town: Ashtabula, Ohio, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Aug. 21, 2011

I caught a limit of red fish last weekend and wanted a new recepe. This was great and easy! Not too spicy but good flavor. My 12 year old son thought it needed a bit more spice so he added some Tony's! If you have never blackened fish, be sure to get your pan HOT on high and put a little olive oil(butter burns quick at this heat) in the pan and sear in those seasonings until they start to turn a little black but do not burn it.

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Reviewer:

Colbyntx

Reviewed: Jun. 15, 2011

I will never cook redfish any other way. So delicious and easy!!

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Reviewer:

KJF85

Reviewed: May 4, 2011

This is an excellant recipe very simple to make best if blackened outside on side burner of grill.

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Reviewer:

Cfinley

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Feb. 3, 2011

I loved the flavor! It was pretty spicy and I wish I read the reviews about smoking up the kitchen first - it DID do that! I found there was too much dressing - I only used about half and it was fine. We caught a lot of redfish recently and I'll definitely use it up again this way.

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Reviewer:

Robkal

Reviewed: Dec. 2, 2010

This was the best tasting of the recipes I tried on a large amount of redfish my husband caught on a fishing trip last year. Reheats well, too, if you have leftovers.

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