As someone who loves to cook, one of my favorite things about fish is the sheer variety of ways you can cook them. From fish tacos to smoked wahoo dip, there are hundreds and hundreds of recipes from which to choose when cooking your catch. Today, I spotlight blackened fish and two recipes that will have you adding more chairs around the dinner table this season.




Spice Rack Blackened Fish

1 tbsp paprika

2 tsp dry mustard

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp black pepper

1 tsp white pepper

1 tsp dried thyme

1 tsp salt

1 cup unsalted butter, melted and separated into ¾ cup and ¼ cup

6 trout fillet


1.  Heat pan on high heat. In a small bowl, mix together spices and set aside.

2.  Pur ¾ cup melted butter into a shallow dish and coat each fillet in butter.

3.  Sprinkle both sides of each fillet with spice mixture and place into frying pan. Pour a teaspoon of melted butter over each fillet and cook until blackened.


Zesty Blackened Fish

¼ cup butter, melted

1 tsp cayenne pepper

1 tsp ground black pepper

1 tsp lemon pepper

1 tsp garlic powder

1 teaspoon salt

1 ¼ cups Italian-style salad dressing

4 fillets (cod or red drum work well)


1.  Preheat oven to 350 degrees.

2.  In a medium pan, melt butter on low heat and cool to room temperature.

3.  In a bowl, combine spices and set aside.

4.  Dip each fillet in melted butter and coat in spice mixture.

5.  Cook fish for roughly 2 minutes on both sides in a skillet over high heat and then place in a baking pan. Pour Italian dressing onto each fillet, cover baking pan, and back for 30 minutes or until flaky.