June 15th, 2010
09:42 AM ET
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Category: Technique
Definition: Invented by Cajun chef Paul Prudhomme, to blacken a fish is to drench it in butter, dredge it in spices and then cook it at high heat on a cast-iron skillet until it achieves a brown-black crust

Filed under: Definition • Eatcyclopedia • Glossary • Technique

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