1 tablespoon 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
6 (4 ounce) fillets trout, tilapia, cod, mahi mahi, or swaii
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme (set aside).
Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Get a bowl and spray with PAM
Add Fish, turning once to coat both sides.
Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding
Cook until fish has a charred appearance and can easily spereate
You can store the meat up to 4 days in the fridge. For longer storage, freeze the meat in individual zip-log bags up to 2 weeks.