Blackened Fish with Homemade Blackened Seasoning

My husband and I love blackened fish, however, the store bought versions of blackened seasoning leave a lot to be desired.  So the hubby began to tinker with seasonings and  in time developed this stellar recipe.  Unlike purchased versions that have way too much salt, or salt-free versions that have too little flavor, this recipe is wonderfully balanced and fully flavored.  This recipe makes enough for 2 to 3 meals; just keep stored in an air-tight bag or container. Fish that are particularly good blackened include tilapia, grouper,  and red snapper as a start.

Keys to success: 1) You’ll want to get your pan very hot so that the fish is seared and a good crust develops.  We always cook ours in a caste iron skillet but any pan that can get really hot can be used (I don’t recommend non-stick because the non-stick finish could be damaged at high heat).  If you aren’ using caste iron then you may want to spray the pan with non-stick cooking spray prior to heating.  2)  Tilapia, grouper and snapper are typically thin and at high heat they don’t take long to cook, just 2 – 3  minutes per side.  A quick test to see if the fish flakes when cut into will let you now when it’s done.

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