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. Please see our Bayou-ish Blackened Fish recipe if you have thin fillets and would like to truly blacken them…
This simple, yet amazing, technique is comfort food at its best.
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™
- Butter or cooking oil
INSTRUCTIONS
- Cut fish into manageable pieces so they can be easily flipped with a spatula.
- Pound out chicken breasts to an even thickness for a consistent cook time.
- Apply a moderate to generous coating of Bayou-ish. You can be surprisingly generous, as the spices will mellow as they brown.
- 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.
- If necessary, cut filets into manageable pieces so they can be easily 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.
- 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. Peak 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!
- Remove and rest for a couple minutes, then eat immediately.
Notes
For thicker fillets, chicken breast, and other thick cuts it takes several minutes longer to cook the food through to the center. With a super hot pan, you may end up burning the food before it is done. The pan is still hot with this method, but it is not smoking hot.
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Apply a moderate to generous coating of Bayou-ish™. You can be surprisingly generous, as the spices will mellow as they brown.
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Once well browned, the food will usually release itself from the pan.
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Pound out chicken breast for a consistent cook time.
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Generously season chicken breasts on both sides.
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Searing chicken in the pan.
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Serve and enjoy!
