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Blackened Fish

Blackened Fish

Emmy
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!
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Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 30 minutes
Course Main Dishes
Servings 6
Calories 498 kcal

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!