This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well ventilated kitchen!
| Prep Time: | 20m |
| Cook Time: | 10m |
| Ready in: | 30m |
| Yield: | 6 servings |
| 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 3/4 cup unsalted butter, melted 6 (4 ounce) fillets trout 1/4 cup unsalted butter, melted | |
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, 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 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, 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 420 cal | Total Fat: | 35.3 g | Cholesterol: | 150 mg | |||
| Sodium: | 428 mg | Carbohydrates: | 1.8 g | Fiber: | 0.7 g | |||
| Protein: | 24.3 g | |||||||
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