Blackened Fish

Recipe View Prepare your Flavor Arsenal: Gather all your ingredients. (5 minutes)

Recipe View Craft the Blackening Blend: In a small bowl, unite the paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt. This is your magic dust! (5 minutes)

Recipe View Heat the Crucible: Place a heavy cast iron pan over high heat. Let it roar until it’s screaming hot – about 10 minutes. While the pan is ascending to its fiery peak, pour ¾ cup of the melted butter into a shallow dish. (10 minutes)

Recipe View Butter Baptism: Dip each trout fillet into the melted butter, ensuring both sides are generously coated. (5 minutes)

Recipe View Spice Armor: Liberally sprinkle both sides of the buttered fillets with the blackening spice mixture. Gently pat the mixture onto the fish, creating a flavorful armor. (5 minutes)

Recipe View The Searing Ritual: Working in batches to avoid overcrowding, carefully lay the fillets into the inferno of the hot pan. Immediately pour about 1 teaspoon of melted butter over each fillet to encourage that beautiful char. Cook until a blackened crust forms on the bottom, approximately 2 minutes. (2 minutes)

Recipe View The Grand Turnover: With a deft hand, flip the fillets. Spoon another 1 teaspoon of melted butter over each. Continue cooking until the bottoms are equally charred, about 1-2 minutes. (2 minutes)

Recipe View Repeat and Rejoice: Repeat the searing ritual with any remaining fish. Serve immediately and bask in the glory of your blackened masterpiece! (2 minutes)