Description
This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
Ingredients
- 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
- ¾ cup unsalted butter, melted
- 6 (4 ounce) fillets trout
- ¼ cup unsalted butter, melted
Instructions
- Mix together paprika
- dry mustard
- cayenne pepper
- cumin
- black pepper
- white pepper
- thyme
- and salt in a small bowl.
- Heat a heavy cast iron pan on high heat until extremely hot
- about 10 minutes.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6