Blackened fish

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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.^{[citation needed]} It consists of pieces of fish dredged in a mixture of herbs and spices and cooked in an extremely hot cast iron skillet. If cooked properly, it has a brownish-black spice coating (hence the name) and a moist interior. The dredging mixture usually contains some combination of thyme, oregano, chili pepper, peppercorns and salt.

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.