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!
Ingredients
- paprika: 1 Tbsp
- dry mustard: 2 tsp
- cayenne pepper: 1 tsp
- ground cumin: 1 tsp
- black pepper: 1 tsp
- white pepper: 1 tsp
- thyme: 1 tsp (dried)
- salt: 1 tsp
- unsalted butter: 1 cup (melted, divided)
- fillets trout: 6 piece (4 ounce)
Metric Conversion
Stages of cooking
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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.
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While the pan is heating, pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. 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. Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish.
