Bayou-ish Deep Brown Pan Seared Fish and Chicken

Main Dish Chicken, Fish & Seafood Gluten-Free, Paleo Comfort Food, Kitchen, Small Plate

By Chris Capell

Dizzy Pig’s Bayou-ish seasoning is a special blend developed for blackening, pan searing and high temperature direct grilling. While a heavy layer of spices can overwhelm food, when well-browned (even charred) the spices mellow and provide an amazing complimentary crust.

The blackening technique made famous down in Louisiana involves coating the fish in butter, coating with seasoning, and cooking in a dry, very hot (at least 600°F degrees) cast iron pan for just a couple minutes per side. This technique works best on thinner filets, and is only recommended outdoors or under a well ventilated exhaust hood. True blackening will toast and slightly char the spices and the meat very quickly in 2-3 minutes per side.

To truly blacken thin fish fillets
See our Bayou-ish Blackened Fish recipe

Print Recipe

Ingredients

Firm flesh fish filets at least 1″ thick (we used mahi mahi fillets for this cook)
Pounded boneless skinless chicken breasts (or pork chops)
Dizzy Pig Bayou-ish™
Ghee, butter or cooking oil of choice

Directions

Cut fish into manageable pieces so they can easily be flipped with a spatula. Apply a moderate to generous coating of Bayou-ish. You can be surprisingly generous, as the spices will mellow as they brown.
Pound out chicken breasts to an even thickness for a consistent cook time. Generously season chicken breasts on both sides.
Heat cast iron or heavy bottomed pan on medium high heat.
Lightly glaze pan with butter/oil or mixture. Grapeseed oil has a high burning point and mild flavor and works well. Oil should be shimmering, but not quite smoking.
When pan is hot, lay seasoned fish in pan.
Cook 4-6 minutes on first side. Surface should be rich dark brown and maybe a little black in places. Peek to check before flipping. If the food sticks to the pan, it may not be ready to flip yet. Once well browned, the food will usually release itself from the pan.
Carefully flip.
Cook for slightly less time on the second side, or until done. Do not overcook!
Repeat steps 5-9 for chicken.
Remove and rest for a couple minutes, then eat immediately.