Blackened Fish

SUBMITTED BY: SUSANHOR PHOTO BY: naples34102

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

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay
	The Vodka Collins
	Cherry Limeade I

DIRECTIONS

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.
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.
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.

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REVIEWS

Reviewed on Dec. 27, 2004 by ROUVER

To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp... MORE

Reviewed on Aug. 29, 2003 by KIMMIJET

This was a great meal! I would not make this fish in the kitchen, but use an outside burner... MORE

Reviewed on Dec. 18, 2003 by THE GIRLS MOM

I altered the recipe quite a bit spice wise as it is really too much for children. I also... MORE

Reviewed on Feb. 9, 2009 by naples34102

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

naples34102
Feb. 9, 2009

Several years ago (and many times since) I had blackened fish at what is considered Milwaukee's finest seafood restaurant, and from that first bite I was smitten. Over the years I've tried it at home with different seasonings and finally found a seasoning blend I loved. Hubby and I also perfected the method--we eliminate the smoke issue by heating the cast iron pan over fiery hot coals and blacken the fish outdoors! Bored with the same seasoning, I wanted to try my hand at mixing one up myself and happened along this recipe. I realized that between the three peppers this might be a little too hot for us, so I cut the cayenne to 1/2 tsp. leaving the amounts of the other peppers the same. It still was too hot for hubby, so next time I'll cut the white and black peppers back a bit too, to maybe 3/4 tsp. each--but this is just a matter of personal taste. I also added some garlic powder. I like using a thinner filet for this method of preparation, and tilapia is a perfect choice. The final result? This is blackened fish perfection, as fine as I had in that first restaurant experience. Love this seasoning!

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Several years ago (and many times since) I had blackened fish at what is considered... MORE