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!
Blackened Fish
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
- 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
- 4 ounce fillets trout
Instructions
- Gather all ingredients.
- Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
- 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.
- Dip each fillet into butter, turning once to coat both sides.
- Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.
- 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. Serve and enjoy!
