Blackening

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, technique of blackening was popularized by chef Paul Prudhomme. The characteristic brown-black color of the crust results is caused by the combination of browned milk solids in the butter and the charred mixture spices.The proteins are dipped in melted butter and dredged in a mixture of herbs and spices (some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. While the original recipe calls for redfish, it can be used for other fish and meats such as pork, steak or chicken.The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. While the original recipe calls for redfish, it can be used for other fish and meats such as pork, steak or chicken.Here is chef Paul's recipe: Paul Prudhomme's mix                          
Ingredients:
    1 tablespoon sweet paprika  
    2 1⁄2 teaspoons salt
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cayenne
    3⁄4 teaspoon white pepper
    3⁄4 teaspoon black pepper
    1⁄2 teaspoon dried thyme leaves
    1⁄2 teaspoon dried oregano leaves (Serves 6)
Combine all ingredients. Keep unused portion in tight container.