Blackened Seasoning for Fish or Chicken

  • LindaLMT 3 years ago
    Blackened Seasoning For Fish Or Chicken
    Recipe made for IMI2's June 2019 'Fresh Herbs, Sauces, Dry Mixes and Rubs' recipe challenge.
    This recipe is almost identical to a recipe I use now with the exception of the amount of paprika and black pepper. To make the recipe identical to the one I use I use 1 Tablespoon of paprika and decrease the black pepper by 1/2 tsp.
    I made a fresh mix this morning and will blacken Mahi filets with it for dinner tonight.

    My review: Excellent seasoning that is ideal with fish or chicken. One of my favorites except I use 1 Tablespoon of paprika and like to use half smoked and half traditional.
  • mommyluvs2cook 3 years ago said:
    I like rubs that work well with multiple meats. I bet it will be amazing in the Mahi Mahi filets!!
  • eastcoaster 3 years ago said:
    Lovely Photo Linda. bookmarked it.
  • DIZ3 3 years ago said:
    Nice photo, LindaLMT! Very similar to Cajun seasoning with an interesting addition of cumin and nutmeg. I'm curious!
  • chuckieb 3 years ago said:
    That's neat! I had a Blackened something in a restaurant years ago and I didn't care for it at all so whenever I see the term I pass over it. The item I got was literally black in colour when it arrived at the table and so I thought that was what it was all and black. LOL. But this rub looks like a regular rub and I've never even tried a rub really on a pc. of fish before. Food for thought. Not sure about the nutmeg though.
  • LindaLMT 3 years ago said:
    Thank you everyone. The cumin and nutmeg are a wonderful addition. They blend so well with the rest of the spices/herbs. Oh my on your 'blackened' experience Janet, no wonder you never ventured it again.

Have a comment? Join this group first →