Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.Chef K-Paul was a good cook, and heck of a chef, and a fine restaurateur. He combined cajun and creole recipes to highlight the culinary traditions of New Orleans. At some point, he started cooking redfish, and his blackened redfish was quite the culinary phenomenon.
Some say that it is edible.
However, I don't especially care for it, and no one I know personally cares for it. It's not cajun cooking. I've tried it in several different varieties in several different restaurants, and it's simply burnt. In fairness, Chef K-Paul may have shad some magical touch, and I never had a chance to try it from the master's kitchen, but everywhere else I've tried it, I didn't like it. Whatever it was, it tasted burnt.
My palate may not be quite as sophisticated as others, but if you pass the blackened (whatever), I'm liable to just pass it on by.