Based on the imported Spanish and French cultures known as Creole (or kweyol in Grenadian patois), blackening is a wonderful way to showcase abundant local spices. Because it forms a crust when seared, it’s also great for sealing in moisture and adding punch to the delicate flavors of snapper, grouper, mahi mahi, or chicken. Every chef guards his or her top-secret blend, so feel free to modify the following recipe for individual taste. This mixture yields about 1 cup.
1/4 cup chili powder 1/4 cup paprika 1/2-1 teaspoon cayenne 1/2 teaspoon garlic salt 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1 tablespoon each of your favorite dried herbs and spices: thyme, basil, oregano, garam masala, curry powder, clove, cinnamon, or ground caraway 1/4 cup sugar
To use, mix spices together and press into chicken or fish. Flash sear for 30 seconds in a hot oven-proof skillet with a small amount of vegetable oil. Flip meat. Place skillet in an oven heated to 350º. Bake until done.