Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 498
- Carbohydrate: 2g
- Fat: 41g
- Fiber: 1g
- Protein: 31g
- Sugar: 0g
Related Recipes
Cajun Blackened Catfish
Blackened Salmon Fillets
Easy Lemon Pepper Blackened Salmon
Blackened Catfish and Spicy Rice
Cajun Blackened Salmon
Blackened Grilled Sea Bass
Grilled Blackened Fish Sandwiches with Homemade Slaw
Baked Fish Fillets
Barlow's Blackened Catfish
Cajun Blackened Redfish
Lemon Trout
