Blackened Fish

Name: Blackened Fish
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; 3/4 cup unsalted butter, melted; 6 (4 ounce) fillets trout; 1/4 cup unsalted butter, melted

11 ingredients

3 steps

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
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted

Directions

1

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
2

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, and gently pat mixture onto fish.
3

Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.