Blackened Trout recipe

The name of this dish is a little strange - but the fish isn't completely blackened, it's simply flavoured with spices that make it take on a dark appearance. It's a traditional Cajun way of serving trout and it yields beautifully flavoured, flaking, tender fish. Serve it with either rice or a fresh green salad and a cooling dipping sauce.


  • 6 trout fillets, skinned and boned
  • 225g melted butter
  • 1 tbsp. sweet paprika
  • 2 tsp. mustard powder
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 tsp. cayenne pepper


  1. Mix together the paprika, mustard powder, salt, pepper, thyme, cumin and cayenne pepper.

  2. Heat a cast iron pan until very hot.

  3. Pour 150g of the melted butter into a shallow dish. Dip each fillet into the butter and then sprinkle each side of the fish with the spice mix.

  4. Put the fish into the pan. Pour half of the remaining melted butter over the fish fillets. Cook the fish until it has a charred appearance, around 2 minutes, and then turn the fillets over.

  5. Drizzle the rest of the butter over the fish and cook until charred, another three minutes or so.

This recipe yields six portions. For a cooling sauce, try combining natural yoghurt with some finely chopped shallot, deseeded and skinned cucumber and some fresh parsley.

Recipe Details:

  • Author: Laura Young.
  • Published:

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