About this recipe:This is a fantastic Cajun fish supper, which is perfect for any day of the week. It's quick and easy to make and goes well with rice, potatoes or pasta.
1 tablespoon paprika
2 teaspoons mustard powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
170g unsalted butter, melted
6 (115g) fillets trout
50g unsalted butter, melted
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Method Prep:20min › Cook:10min › Ready in:30min
In a small bowl, mix together paprika, mustard powder, cayenne, 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 170g 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.
Very easy to do and absolutely gorgeous. A real flavour hit! I had quite a lot of buttery spicy liquid left in the pan when I lifted the fillets out (probably over did the butter). I used it up by frying up some mushrooms in it and these were delicious too! Extra waist but no waste ha ha! - 12 Feb 2016