Blackened fish

Blackened fish

Blackened fish is a preparation of fish fillets or steaks. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme.Fact|date=May 2008 It consists of pieces of fish dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns and salt. The fish is then cooked in an extremely hot cast iron skillet.

The characteristic brown-black color of the crust results from a combination browned milk solids from the butter and charred spices.

While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and to other protein sources, such as steak or chicken cutlets.


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