Rating: 4.7 stars
105 Ratings
  • 5 star values: 83
  • 4 star values: 18
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1

For Blackened fish or chicken (great on any type of fish, especially on denser types of fish). The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor. All my friends love it.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small jar with a lid, combine the paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake jar before each use.

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Nutrition Facts

6 calories; protein 0.2g; carbohydrates 1.4g; fat 0.1g; sodium 194.4mg. Full Nutrition
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Reviews (80)

Most helpful positive review

Rating: 4 stars
11/12/2008
Very good Very authentic. Added a little more heat as is our preferrence but this is the base recipe that I have adopted and change as mood reflects Read More
(40)

Most helpful critical review

Rating: 2 stars
05/11/2008
I'm only giving this one two stars because its basically the same rub as the one used for Herb Rubbed Sirloin Tip Roast. It was good but tasted the same even with the difference of nutmeg sugar and cumin. Those are some expensive spices! The amounts vary between the recipes obviously because one is meant for a single roast and the other is meant to be stored. Save yourself the trouble and costs of extra ingredients and stick to the Sirloin rub. Read More
(12)
105 Ratings
  • 5 star values: 83
  • 4 star values: 18
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/12/2008
Very good Very authentic. Added a little more heat as is our preferrence but this is the base recipe that I have adopted and change as mood reflects Read More
(40)
Rating: 5 stars
07/22/2010
It's the perfect blackening mixture!! Had it on Salmon. I also reduced the sugar to about a tsp and found that to be just right. Have shared the recipe with 3 other people already Read More
(37)
Rating: 5 stars
04/09/2010
I had never "blackened" anything before and was skeptical at the beginning because it smells strange when it starts to cook, but the end result was delicious. I can't wait to experiment with this seasoning again. Read More
(31)
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Rating: 5 stars
04/24/2011
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. Read More
(15)
Rating: 2 stars
05/11/2008
I'm only giving this one two stars because its basically the same rub as the one used for Herb Rubbed Sirloin Tip Roast. It was good but tasted the same even with the difference of nutmeg sugar and cumin. Those are some expensive spices! The amounts vary between the recipes obviously because one is meant for a single roast and the other is meant to be stored. Save yourself the trouble and costs of extra ingredients and stick to the Sirloin rub. Read More
(12)
Rating: 5 stars
06/01/2010
We used halibut with this recipe and cooked it on a really hot cast iron griddle. The result was fantastic. I had cut the fist into strips and we put them into fish tacos when it was all done. Yum! Read More
(10)
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Rating: 5 stars
04/26/2010
Oh my goodness, thes was AMAZING. Tried it tonight with some chicken tenders - sauted in skillet with small amount of olive oil. Also cooked some white fish (Swai) using the seasoning. WONDERFUL!!! Tasted like something from a really nice restaraunt. Highly recommend!!! Read More
(9)
Rating: 4 stars
08/12/2012
We enjoyed this for our blackened halibut...without the sugar and nutmeg. Read More
(9)
Rating: 4 stars
01/18/2011
I did adjust the salt just a bit because we're watching our sodium intake. This was just what I needed thanks. Read More
(8)