Ensure the Sea Trout fillets are fresh. Pat them dry with paper towels to remove excess moisture. It is important that the fillets are as dry as possible.

In a small bowl combine the blacking seasoning ingredients and mix until combined evenly.

Generously coat both sides of each Sea Trout fillet with a single layer of the prepared blackened seasoning mixture. Press the seasoning onto the fillets to ensure it adheres well.

In a cast iron skillet, melt unsalted butter over medium-high heat. Use high-quality butter for the best results. On a high heat the fish cooks very fast so be mindful of that.

Once the butter is hot and slightly bubbling, carefully place the seasoned Sea Trout fillets into the skillet. Cooking time is approximately 2-3 minutes on each side, or until the fillets develop a blackened crust. When cooking I like to cook until the sides of the fish begin to turn white; then I will flip. This will let you know that the other side is cook fully. I would only recommend flipping once.

If you included cayenne pepper and desire additional heat, adjust the spice level accordingly.

Sprinkle additional fresh herbs (parsley and thyme) or lemon slices as a garnish to the golden brown fish fillets. Transfer the Blackened Sea Trout fillets to serving plates.

Serve the Sea Trout fillets immediately while they are hot and freshly cooked. The blackened crust should be flavorful, and the fish tender and moist.

Savor the delicious Blackened Sea Trout with its bold seasoning, smoky aroma, and perfect char.