*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much.
This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south Louisiana dish.
I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul!
As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.
My future SIL called this fish "killer"! Ha! That's a good thing btw and we all thought so too! I'm still trying to adjust to the fact that down here in KY I can't get really good fish like I did in Jersey. Catfish is big here apparently so this was a great way to cook it. Thank you Paul!
This is a WONDERFUL blacking season (THANKS Paul!). I have made this a few times. It is best to just make 3x or 4x and keep in a jar for future use. ALSO I melted the butter (i used salted) and brushed it on the fish; then sprinkled the seasoning on the fish and blackened in my cast iron pan (outside on my gas grill burner) without adding any additional butter/oil and it was FANTASTIC! The seasoning stayed on and crisped nicely.
Very tasty! I found it a little too salty and i reduced the amount of cayenne.It could have used more garlic but overall it was a hit! I marinated the fish in lemon juice before applying the rub and seared them in a non stick skillet in the kitchen not outside. They turned out fine. I will be making this again.
The spice mixture is very good I omitted the cayenne pepper and it still had a little spice to it. If you like your fish a little salty add a little extra. One word of caution if you cook it on a cast iron skillet on an electric stove make sure the heat is on about 8-9. 3 minutes wasn't long enough to fully cook it on 7.