What Does It Mean To Blacken Seafood?

Blackened seafood spruces up any meal with its bold, smoky flavors paired with a crispy, buttery crust. This delightful meal brings a peppery richness to the dinner table. Blackened seafood is easier to cook up than you might think, and don't worry, there's no burning involved, so long as you know how to blacken your food correctly. Blackening seafood involves dipping the seafood in melted butter followed by a spice concoction. This coveted spice blend is inspired by Cajun and Creole cooking and can be either purchased or made at home. For more authentic results, this mixture should incorporate at least a few of the following dry spices: garlic, paprika, onion, cayenne, chili pepper, sugar, salt, peppercorn, thyme, and oregano. If desired, each variation can offer its own unique twist.

To make blackened fish, start by seasoning your seafood with salt and pepper before dipping it in melted butter and the spice mixture. Cook it in a very hot cast iron skillet for just a couple of minutes on either side. Keep your exhaust fan on, as your kitchen will get smoky, but the end result is quite rewarding. Picture a caramelized exterior that's juicy on the inside, with a zesty flavor throughout. One of the best types of fish for blackening is redfish, the original seafood used when this recipe was crafted. Other complementary fish include salmon, trout, red snapper, and catfish. You don't have to limit yourself to just fish either — shrimp, chicken, and steak are also worthwhile options; simply adjust the cooking time as needed.

This method was initially developed in the '80s by chef Paul Prudhomme at his New Orleans restaurant K-Paul's. Prudhomme is attributed with introducing Cajun and Creole cooking to a widespread modern food scene, drawing in tourists and locals alike for over forty years. He traditionally served his blackened redfish with a side of vegetables (usually green beans) and mashed potatoes. Occasionally he would offer this dish surf and turf style, adding steak and shrimp to the mix. Although the restaurant is no longer around, the Chef Paul Blackened Redfish Magic Seasoning is still available online if you want to appreciate this Cajun mash-up straight from the source.

Cajun food tends to be quite rich in spices, so consider pairing your blackened protein with supportive and balanced flavors. Start with a simple charcuterie board and ease into your savory main. Pair your Cajun-rubbed seafood with a creamy dish like macaroni and cheese, creamed corn, or mashed potatoes for a velvety and smooth side. Toss in a side of green beans, Brussels sprouts, or a radicchio salad to add some crunch and freshness to your meal. You can try sprinkling a little Creole seasoning on your vegetable side dish; just keep in mind that proteins and vegetables need to be seasoned differently to properly capture their flavors.