Blackened Fish

Blackening is the name given to a quick-cooking process developed by New Orleans chef Paul Prudhomme.

Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill. Blackening can also be accomplished in a cast iron skillet. As long as the meat is relatively thin and has the same consistency, it should be a good candidate for blackening.

You'll need the following: