Blackened Trout


  • 4 6-oz trout fillets
  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup unsalted butter, melted

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, pepper, thyme, and salt, and set aside. Heat a large skillet over high heat. Pour the cup of melted butter into a shallow dish and coat each fillet. Dredge the fillets in the spice mixture, making sure they are evenly covered. Pour the remaining melted better into the pan and add fish fillets. Cook fillets about 2 minutes, until charred, then turn them over and repeat on the uncooked side.

Recipe courtesy of Farmer’s Almanac. Click to order Farmer’s Almanac!


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