To blacken a grilled fillet, where should the blackening seasoning be applied?

Applying blackening seasoning on both sides of a grilled fillet is essential for achieving a well-balanced flavor and texture. When the seasoning is applied generously on both sides, it allows for an even crust to develop during the cooking process. This crust is crucial for imparting the characteristic smoky and spicy flavor profile that is typical of blackened dishes.

Applying seasoning to only one side would result in an uneven flavor and texture, leaving one side bland and potentially underwhelming. Seasoning after cooking would not allow the spices to infuse into the meat and achieve the desired charred effect. Similarly, seasoning only the edges would not provide the full flavor experience that diners expect from a blackened fillet. Therefore, seasoning both sides is key to creating an authentic and delicious blackened dish.