This blackened fish is cooked in a hot cast iron pan until charred and packed with flavor. This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
Prep Time::15 mins
Cook Time::5 mins
Additional Time::10 mins
Total Time::30 mins
Servings::6
Ingredients
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
1 cup unsalted butter, melted, divided
6 (4 ounce) fillets trout
Directions
Gather all ingredients.
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Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
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Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.
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Dip each fillet into butter, turning once to coat both sides.
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Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.
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Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each.
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Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish. Serve and enjoy!
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