Blackened food is prepared by coating fish or meat with pepper and other spices, and then searing it in a very hot skillet. The spices quickly darken to a black color while the meat cooks quickly from the direct heat. The technique is associated with Cajun cuisine and New Orleans, in part due to popularization of blackened meats by New Orleans chef Paul Prudhomme during and after the 1970s.
Preparing blackened fish or meat at home requires a good ventilation system as the burning spices can produce a large amount of acrid smoke.
Typically, a blackened seasoning mix will include paprika and cayenne, and then some combination of onion, garlic, thyme, oregano, and black pepper.