Sarasota's Blackening Seasoning

5m
Prep Time
1-2m
Cook Time
6m
Ready In


"A spicy seasoning that works well with steak or pork; but I use it primarily for fish. Redfish, snapper, grouper, tilapia, cod, halibut, flounder, snapper, salmon, tuna, etc. - name your fish. I also use this seasoning in my "Spicy Fish Bites with a Cajun Dip." For the serving amount ... I just guessed. If you are using it for blackening, you obviously will use a lot more. But this can also be used as a light seasoning, so use as much as you want. This is a wonderful light seasoning on grilled shrimp or scallops. It can also be sprinkled over fried foods for a nice seasoning."

Original is 8-36 servings

Nutritional

  • Serving Size: 1 (7.3 g)
  • Calories 24.8
  • Total Fat - 2.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 731.9 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.6 g
  • Protein - 0.3 g
  • Calcium - 13.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Add all the spices to a small grinder. If you don't have one, you can just mix them up - but I love to grind them, to make a fine grind and mix them all together. It just works so much better if you can do that. Store in a spice jar for up to 1 year. One note ... Make sure your spices are FRESH.

Step 2

As I mentioned ... use this for a Blackening Recipe, but also as a light seasoning on many proteins. Especially good lightly sprinkled on shrimp and scallops that are grilled; perfect on chicken breasts, steak; and I also use it in a marinade. ENJOY!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use sweet paprika and not smoky paprika for this recipe.
  • Be sure to use fresh spices for the best flavor.

  • Substitute smoked paprika for sweet paprika - Smoked paprika will provide a smoky flavor to the seasoning, making it perfect for dishes such as blackened fish. It will also add a subtle smokiness to other proteins such as chicken and steak.
  • Substitute smoked sea salt for regular salt - Smoked sea salt will add a subtle smokiness to the seasoning, which will enhance the flavor of the fish and other proteins. It will also provide a more complex flavor profile to the dish.

Cajun Variation Replace the white pepper with 1 teaspoon of smoked paprika and add 1 teaspoon of creole seasoning to the mix.


Mexican Variation Replace the white pepper with 1 teaspoon of chili powder and add 1 teaspoon of cumin to the mix.


Grilled Tilapia with Sarasota's Blackening Seasoning: This light fish is perfect for grilling with Sarasota's Blackening Seasoning. The seasoning adds a spicy kick to the fish and the grilling brings out the natural sweetness of the tilapia. It's a perfect combination of flavors that is sure to please.


Roasted Sweet Potatoes: Roasted sweet potatoes are a great accompaniment to the grilled tilapia with Sarasota's Blackening Seasoning. The sweetness of the potatoes complements the spiciness of the seasoning, and the potatoes can be cooked on the same grill as the fish, making for an easy and delicious meal.




FAQ

Q: How long will this seasoning last?

A: This seasoning will last up to one year when stored in an airtight spice jar. Make sure to check the freshness of your spices before using.



Q: What is the best way to store this seasoning?

A: The best way to store this seasoning is in an airtight spice jar in a cool, dry place away from direct sunlight.

1 Reviews

Gerry

Great seasoning! Did a light grind, the kitchen so aromatic we just knew we were going to love this seasoning of yours - and we did. The only change I would make next time around is to double the recipe! Now off to check out your Spicy Fish Bites.

5.0

review by:
(24 Feb 2012)

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Fun facts:

The cayenne pepper used in this recipe is a popular spice in Cajun cuisine, and is often used to make a classic blackening seasoning. The Cajun blackening technique was popularized by chef Paul Prudhomme, who was known for his mastery of New Orleans cooking.

The combination of spices used in this recipe is similar to the traditional Sarasota seasoning blend, which was said to have been created by a local chef in the late 19th century. It was later popularized by the famous chef Julia Child, who featured it in her cookbook "Mastering the Art of French Cooking."