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 filletsSee our Bayou-ish Blackened Fish recipe
- 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