For the blackening seasoning I used cayenne, garlic powder, cumin, coriander, ground mustard, onion powder, oregano, salt and pepper.
Not exact matches
1/4 C Ketchup 1 tsp jar minced garlic with juices squeeze of lemon 1 tsp cajun
blackening seasoning 3 Tbsp HLPP Ghost Pepper Sauce (or Evil Ooze
for less heat)
For a more calorie - conscious alternative to frying, Panola
Blackened Fish
Seasoning also tastes great sprinkled on raw fish before it's baked, broiled or grilled.
This recipe calls
for homemade
blackening seasoning.
The Cajun
seasonings I used were basically the same
seasonings as I used
for my
Blackened Catfish.
Coat both sides of each salmon fillet evenly with
seasoning; cover and cook
for 3 — 4 minutes per side or until opaque throughout and
blackened.