Mix all the spices together in a small mixing bowl or ramekin

Melt 2 tablespoon the butter and dip fillets in it or brush both sides of the fish with it.

Place trout on a shallow plate and season the fish on both sides with the blackening seasoning, making sure to coat both sides evenly.

Heat a heavy skillet like a cast-iron skillet on high heat until it's very hot, add the ghee, then the seasoned fish. Cook the fish for a few minutes on each side, until the spices form a dark, crispy crust and the fish is cooked through.

Add the fish fillets. If cooking with skin on one side then start skin side down first. Add the remaining butter to the hot skillet for basting. As it begins to melt tilt the pan and using a spoon scoop up the melted butter and continually baste the fish with it. Cook 2-3 minutes depending on thickness. Flip and cook another 2-3 minutes.

Remove the fish and serve.