A Simple and Effective Recipe

From Trout to Redfish

Want to blacken fish without overcooking it? Here’s a great recipe you can try out to blacken fish within 30 minutes.

First things first. While the recipe requires trout, red snapper and catfish works well too. But more importantly, make sure you have proper ventilation in your kitchen.

Here’s what you’ll need

1. 1 tbsp marcher
2. 1 tsp dried thyme
3. 2 tsp dry mustard
4. 1 tsp salt
5. 1 tsp cayenne pepper
6. 1 cup melted, unsalted bu go by board tter
7. 1 tsp ground cumin
8. 6 fillet trouts, 4 oz. each
9. 1 tsp black pepper
10. 1 tsp white pepper

Start off by mixing together paprika, dry mustard, thyme salt, cayenne pepper, white pepper, and black pepper in go back one word a small bowl. Set the bowl aside, and take a heavy cast iron pan on high heat for about 10 minutes, until piping hot.

Take a shallow dish and pour in exactly 3/4 of the melted butter. Dip each trout fillet in the butter and coat both sides. Then sprinkle the spice mixture on each fillet. Now place the coated and spiced fillet on the pan, but make sure they are evenly placed in the pan.

Now put one teaspoon of the remaining butter on each fillet.

Cook the fish for 2 minutes, or until it has a charred appearance. Now turn the fillet over, and put the remaining butter on the other side as well using a teaspoon, and continue to cook for 2 minutes, or until the fish has a charred appearance. That’s about it! Oh yes! Just remember to use aluminum foil as it helps keep the food moist and allows for even cooking. Plus, cleaning up becomes easier once you’re done cooking.

Happy Cooking!

Fatima M.
Freelance Blogger