Once you go Black!...

A great preparation for many a protein is blackened. However, it's one of those things that I almost never order in a restaurant. As well, its something I rarely see coming out of a home kitchen. I've deduced that it's for reasons of season imbalance that most of our palates are deterred from blackened fish, shrimp or otherwise. But if blackened and balanced properly,...you won't turn back!
Here's the key. Forgo the store bought stuff and create your own blackened seasoning. This way you have control of the salt content and spice level. This also gives you creative autonomy. Who says that you can add a shake of ground cardamom or amp up the cayenne quotient. Go for it! Your kitchen. Your fish. Your choice.

Also, to significantly heighten the blackened experience balance the protein with a sweet and textural component. Try a sweet and crunchy corn relish with blackened salmon. Or a fennel slaw with a champagne vinaigrette to balance blackened shrimp.
Here's a recipe for blackened seasoning.

2 tsp Paprika
1 tsp Cayenne pepper
2 tsp Onion powder
2 tsp Garlic powder
1/4 tsp Ground cumin
1/2 tsp Ground white pepper
1/2 tsp Ground black pepper
1 1/2 tsp Dried thyme
1 1/2 tsp Dried oregano
1 tsp Dried basil
1 or 2 tsp Salt
1/4 tsp sugar
1/8 tsp nutmeg

While this recipe for blackened seasoning is successful, remember you have complete control. Lessen the salt content; increase the amount of cayenne; leave out the nutmeg or sugar, etc.
Your kitchen! Your fish! Your choice!

-EAT WELL