Recipes - Dawns Blackened Trout

1 tbs 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 oz fillets of trout (skinned) (6 avg. servings)
1/4 cup unsalted butter melted

1. In a small bowl, mix together all the dry ingredients in a bowl and set aside. Heat a heavy cast iron pan on high heat until extremely hot, About 10 min.
2. Pour 3/4 cup of melted butter into a shallow dish. Dip each fillet into the butter, turning once to coat both sides. Sprinkle both sides of fillets with dry mixture and gently pat the mixture into fish.
At this point I would but the iron pan outside on your gas grill on high, since there will be a lot of smoke and you may not want the smell in the kitchen.  Or you may want to heat the pan on the grill.
3. Place fillets into the hot pan without crowding. Carefully pour about a teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 min. Turn fillets, spoon 1 teaspoon melted butter until charred , Repeat with remaining fish.