Cajun Blackened Fish Spice Mix

by Laura Donnelly — April 24, 2007

Remember the Cajun blackened fish craze? Well, it's still good even though you don't see it very often anymore. The key to proper blackening is a good seasoned cast iron skillet and a kitchen with good ventilation. Without this, try grilling it on the barbecue. Try this spice rub with red snapper, striped bass, halibut, or any mild fish that will hold together during cooking.

Makes about 1 and 1/2 cups

6 bay leaves
1/2 cup sweet Hungarian paprika
1/4 cup oregano
4 Tablespoons dried garlic
2 Tablespoons yellow mustard seeds
2 Tablespoons black peppercorns
1 Tablespoon cumin seeds
1 Tablespoon thyme
1 Tablespoon onion flakes
1 teaspoon cayenne pepper (more if you're daring)
1 teaspoon celery seeds

1. First grind the bay leaves in coffee grinder until pulverized. Add other ingredients and grind until a fine powder.

2. Coat meat or fish generously, then sear them in hot oil over high heat until a crust forms.