Blackening is a cooking technique commonly used in the preparation of fish and other foods. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, and then cooked in a very hot cast-iron skillet.* It is very wise to prepare a 'blackened' dish in a well-ventilated area as it can get quite smoky.

Blackened Redfish

1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon crushed dried oregano
3 pounds redfish
1 1/2 cups butter, melted
2 teaspoons butter, melted

1. Being careful, heat large, heavy skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes.
2. Meanwhile, in a shallow bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, pepper, thyme and oregano.
3. Dip redfish (no thicker than 3/4-inch) in 1 1/2 cups melted butter then dredge in the spices to coat evenly.
4. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. The butter may flare, so take care. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes. Turn over and again pour 1 teaspoon butter on top and cook until the fish is done, about 2 minutes. Serve hot.

Makes 6 servings.

*Source: Wikipedia.