Ingredients
- tablespoon paprika
- teaspoons dry mustard
- teaspoon cayenne pepper
- teaspoon ground cumin
- teaspoon black pepper
- teaspoon white pepper
- teaspoon dried thyme
- teaspoon salt
- /4 cup unsalted butter melted
- ounce trout fillets
- /4 cup unsalted butter melted
Instructions
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Step 1
Start by combining the paprika, dry mustard, cayenne, cumin, black pepper, white pepper, thyme, and salt in a small bowl. I like to whisk them together so every bite gets an even hit of flavor. Next, pour the 3/4 cup of melted butter into a shallow dish. One by one, dip each trout fillet into the butter, flipping to coat both sides generously. Then, sprinkle the spice blend over the buttered fillets, patting gently so the seasoning sticks. No need to rub—just a light press does the trick. Meanwhile, get your cast iron skillet screaming hot over high heat for about 10 minutes. A good sear is what creates that signature blackened crust. Place the fillets in the hot pan, making sure not to crowd them. Spoon about a teaspoon of the remaining melted butter over each piece. Let them cook undisturbed for roughly 2 minutes, until the underside looks deep brown and charred. Flip carefully, add another teaspoon of butter on top, and cook for 2 more minutes. Repeat with any remaining fillets, working in batches if needed. Serve immediately while the butter is still sizzling.