Blackened redfish… Blackening refers to not just the seasoning used, but also the super-hot surface temp that chars, or blackens, the spices which changed both their flavor and texture, turning something spicy into a more complex flavor and bit crusty. Yes, this is the classic redfish that a friend brought from Louisiana, but the same technique applies to just about any protein. The biggest key is it can’t be too thick or the outside will burn before the inside is cooked. I use the same techniqu