The late great Chef Paul Prudhomme created the technique of blackening in the 1980s. Chef Paul created this dish when people considered redfish a poor man's fish. He dipped a piece of redfish in melted butter, seasoned it with his magic seasoning blend, and cooked it in a hot skillet. That was the day the blackened redfish recipe was born. Blackening is a cooking technique that involves dipping a food (usually chicken, fish, or shrimp) into melted butter or oil, coating it in Cajun seasoning on all sides, then searing it in a piping hot cast-iron skillet. The blackening process is quick, simple, and produces an incredibly flavorful crust outside the food.