Blackened Fish

  for 3

• 1/2 tablespoon paprika
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted, divided
• 3 (4-ounce) fillets of trout

1. Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
2. Heat a heavy cast-iron pan on high heat until extremely hot, about 10 minutes. 
3. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.
4. Dip each fillet into butter, turning once to coat both sides.
5. Sprinkle both sides of the fillets with the spice mixture; gently pat the mixture onto the fish.
6. Working in batches, place fillets into the hot pan without crowding. 
7. Carefully pour about 1 teaspoon of melted butter over each fillet. 
8. Cook until fish has a charred bottom, about 2 minutes. 
9. Turn fillets and spoon about 1 teaspoon melted butter over each.
10. Continue cooking until bottoms are charred, 1 to 2 minutes. 
11. Repeat with the remaining fish.