Blackened Fish

Legendary Whitetails 10/24/2012

This delicious blackened fish recipe can be used on a wide variety of fish. It is a little bit on the hot (spicy) side but you can adjust the pepper amounts to your taste. Be sure to ventilate your kitchen when using this recipe because there will be some smoke. Some even cook on a fire with a cast iron skillet…

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.

Cooking Time:

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