Blackening is actually a style of cooking where the fish or chicken is cooked in a very hot skillet. Before being placed in the skillet, the fish or chicken is rubbed with a seasoning mix that is generally has a kick of heat. Some people use Cajun seasoning in place of blackening seasoning. Reportedly, it was Chef Paul Prudhomme who first started the blackening process, popularizing it in Louisiana and then around the country.
Our own recipe, blended with garlic, onion, black pepper, cumin, paprika, mustard, red pepper, fennel, and citric acid.