Blackening

Technique Type: Heat

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.[citation needed] 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.

Source: http://en.wikipedia.org/wiki/Blackening_(cooking)