Blackened Fish


This blackened fish recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
30 mins


  • 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

  • 1 cup unsalted butter, melted, divided

  • 6 (4 ounce) fillets trout


  1. Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.

  2. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

  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.

  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.

Nutrition Facts (per serving)

420 Calories
35g Fat
2g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 420
% Daily Value *
Total Fat 35g 45%
Saturated Fat 20g 102%
Cholesterol 148mg 49%
Sodium 428mg 19%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 24g
Vitamin C 4mg 21%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 601mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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