Created by: SUSANHOR
This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
SERVINGS 6 people


  • 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
  • ¾ cup unsalted butter, melted
  • 6 (4 ounce) fillets trout
  • ¼ 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.
    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
  • 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.
    ¾ cup unsalted butter, melted, 6 (4 ounce) fillets trout
  • 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.
    6 (4 ounce) fillets trout, ¼ cup unsalted butter, melted


Serving: 6gCalories: 420.2kcalCarbohydrates: 1.8gProtein: 24.3gFat: 35.3gSaturated Fat: 20.3gCholesterol: 148.4mgSodium: 428.4mgPotassium: 601.3mgFiber: 0.9gSugar: 0.2gVitamin A: 1757.2IUVitamin C: 4.1mgCalcium: 100.5mgIron: 1.9mg

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