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Blackened Fish

4

30 min

Blackened Fish

Blackened Fish Photo 1

Time

30 min

Serving

6 persons

Calories

498

Rating

4.00★ (279)

Cuisine

Author: Victoria Buriak
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

  • paprika: 1 Tbsp
  • dry mustard: 2 tsp
  • cayenne pepper: 1 tsp
  • ground cumin: 1 tsp
  • black pepper: 1 tsp
  • white pepper: 1 tsp
  • thyme: 1 tsp (dried)
  • salt: 1 tsp
  • unsalted butter: 1 cup (melted, divided)
  • fillets trout: 6 piece (4 ounce)

Metric Conversion

Stages of cooking

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  1. Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
    Blackened Fish Photo 2
  2. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
    Blackened Fish Photo 3
  3. 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.
    Blackened Fish Photo 4
  4. 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.
    Blackened Fish Photo 5

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