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Blackened Trout Fish Recipe

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4 from 8 reviews

This blackened fish recipe features trout fillets coated in a bold, spicy seasoning blend and cooked in a piping hot cast iron pan to achieve a delicious charred crust. The result is a flavorful, smoky dish perfect for a quick and impressive meal. Catfish or red snapper can be substituted for trout. Remember to ensure your kitchen is well-ventilated due to the intense cooking method.

Ingredients

Seasoning Mix

  • 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

Main Ingredients

  • 6 (4 ounce) fillets trout
  • 1 cup unsalted butter, melted, divided

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
  2. Prepare Seasoning Mix: In a small bowl, thoroughly combine paprika, dry mustard, cayenne pepper, ground cumin, black pepper, white pepper, dried thyme, and salt to create the blackening spice blend.
  3. Heat Cast Iron Pan: Place a heavy cast iron pan on high heat and heat it until it is extremely hot, approximately 10 minutes. This step is crucial for achieving the characteristic blackened crust.
  4. Coat Fish in Butter: While the pan is heating, pour 3/4 cup of the melted butter into a shallow dish. Dip each trout fillet in the butter, turning once to ensure both sides are well coated.
  5. Apply Spice Rub: Sprinkle the seasoning mix evenly over both sides of each butter-coated fillet. Gently pat the spices into the fish so they adhere well without falling off.
  6. Cook First Side: Working in batches to avoid overcrowding, place the fillets in the hot cast iron pan. Carefully pour about 1 teaspoon of melted butter over each fillet. Cook until the bottom has developed a charred crust, about 2 minutes.
  7. Flip and Cook Second Side: Turn the fillets over and spoon an additional teaspoon of melted butter over each. Continue cooking the second side until it is also charred, about 1 to 2 minutes.
  8. Repeat and Serve: Repeat the cooking process with remaining fish fillets. Serve immediately and enjoy the flavorful blackened fish.

Notes

  • Use a well-ventilated kitchen or turn on your exhaust fan; the blackening process can produce smoke.
  • Catfish or red snapper are excellent substitutes for trout in this recipe.
  • Ensure your cast iron pan is very hot before cooking to get the proper char and flavor.
  • Avoid overcrowding the pan to ensure even cooking and proper blackening.
  • Use unsalted butter to better control the salt content.

Find it online: https://cookedbygrace.com/blackened-trout-fish-recipe/