Blackened Fish or Chicken
Generously brush both sides of fish fillets or thinly sliced boneless skinless chicken breasts with melted butter. Sprinkle evenly with Zatarain’s Blackened Seasoning; set aside. Heat cast iron skillet on high heat until very hot. Place fish or chicken in hot skillet. Cook 1 ½ to 2 minutes per side or until charred and cooked through.
SALT, SPICES (INCLUDING CHILI PEPPER, RED PEPPER, PAPRIKA), MONOSODIUM GLUTAMATE (AS FLAVOR ENHANCER), ONION AND GARLIC.
1/4 tsp. (0.9g)
I go light on it--just a dash or two on my fish (even salmon!) and drop em on a smokin' hot skillet for a just a minute or two. YUM!
D | July 13, 2014
This is the most amazing seasoning! I love to coat hamburgers with it. But I cannot find it anymore in grocery stores.
Christine | November 02, 2015
We tried this for the first time this week and loved it! We'll be using this a lot more from now on!
Catherine Keller | March 30, 2017
you've changed the recipe on your blackening seasoning and now it's too salty. It ruined last night's fish, and I didn't even coat the fish heavily. Go back to your older formulation in the mostly black label canister. I have one at work and it's awesome.
Anna | August 26, 2015