Blackened Fish - Trout and Reds

Author Bayou Woman


  • gallon Fish fillets I used a freezer bag full
  • 2 sticks butter
  • Blackened Fish seasoning


  • Slowly melt the butter (do not burn) and pour into glass baking dish.
  • Heat either a black cast iron skillet or griddle to high heat. If you need to, wipe the surface down with olive oil first to prevent sticking and to keep butter from burning.
  • Remember, this is a quick-sear process since fillets are typically pretty thin.
  • Dredge the fillets in the butter on both sides.
  • Lay on another platter
  • Generously sprinkle one side of the fish with seasoning (I like Louisiana Fish Fry Cajun Blackened Seasoning).
  • Quickly put the fish, seasoned side down on the griddle, and then season the top side.
  • Sear each side only about a minute and a half.
  • There will be some smoke, so be sure your vent is on high.
  • Flip fish to the second side and have your serving plates ready.
  • At this point, it's nice to have an assistant handing you plates so that you can serve the sizzling fish directly onto each individual plate.