The procedure involves coating a fish fillet with a blend of spices and then searing it in a very hot pan, typically cast iron. This results in a flavorful, slightly charred crust, contrasting with the moist interior of the fish. The spice blend usually includes paprika, cayenne pepper, garlic powder, onion powder, and other herbs and spices, providing a complex and savory profile.
This cooking method offers a rapid way to prepare a seafood dish with intense flavor. The high heat and spice blend create a unique textural and taste experience. While its origins are often traced back to Louisiana Cajun cuisine, it has become a popular technique adopted by chefs and home cooks worldwide, appreciated for its bold flavor and relatively quick preparation time.
