Blackened Fish

Prep Time

15 minutes

Cooking Time

10 minutes


6 servings


  • 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 or white fish 
  • 1/4 cup unsalted butter, melted


  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.


Add brown rice or quinoa and serve with your favorite veggies!