Blackened Trout

    30 min

    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.

    213 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.
    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.

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    Reviews in English (182)


    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


    To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. I've found that farm-raised catfish filets are fairly thick, so I cut them in half and cook about 5 min per side. After heating the oil on high & adding the fish, I turn my burner down to med to finish cooking. They still are blackened enough for me, and this helps cut down on the amount of smoke produced.  -  17 Sep 2003  (Review from Allrecipes US | Canada)


    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!  -  08 Feb 2009  (Review from Allrecipes US | Canada)