EASY BLACKENED TROUT
Steps:
- Combine all of the spices to create the blackening seasoning and set aside in a resealable jar.
- Pat dry your trout filets and season them generously with about 1/2 teaspoon of seasoning each, or more depending on the size of your filets.
- Heat up a large skillet over high heat with the olive oil.
- Once the pan is hot, add the trout flesh side down and sear for about 5-6 minutes.
- Flip the fish and cook on the skin side for another 3-4 minutes.
- Serve with your favorite side dish. Reserve remainder of blackening seasoning for future recipes.
BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, 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. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
BLACKENED TROUT
My first time ever cooking trout, altho I've eaten it twice at O'Charleys restaurant. Delicious, easy, and tasty way to prepare trout.. found this online, but I did list the type of trout I just fixed. The cooking time depends on the thickness of your fillets. Also, I've tried this with Catfish fillets too, and its just as good.It would work on any of your favorite fish fillets.
Provided by Lou6566
Categories Trout
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat large, heavy skillet until very hot.
- Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
- Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
- reheat melted butter to a simmer, and pour in small bowls to use for dipping.
BLACKENED SPECKLED TROUT WITH QUINOA GUMBO
Steps:
- Step 1 - Prepare Zatarans Gumbo as directed on pkg. Add celery, carrot and okra into pot with gumbo ingredients. Cover and keep warm. Step 2 - Cook quinoa as directed on pkg. Set aside, cover and keep warm. Step 3 - Season fish filets with blackening seasoning (i.e. redfish magic). Cook in cast iron skillet with butter or olive oil 3-4 minutes on each side until done. Plating - Pack tightly the prepared quinoa in a dry ingredient measuring cup (1 cup size). Flip measuring cup with the quinoa onto the plate and make a nice uniform mound in the middle. Spoon the prepared gumbo around the quinoa. Place one cooked fish filet on top of the quinoa mound. Squeeze lemon on top of fish if preferred. Garnish with parsley sprig. Enjoy!
BLACKENED TROUT WITH SPICY KALE
Smoky, spicy blackened fish was made famous by New Orleans' Paul Prudhomme. This simple version boosts caramelization with the addition of brown sugar, so you can use a bit less heat (which means less smoke in your kitchen) but still get the signature crunchy crust. Add a beans-and-greens side dish that gets kick from Louisiana green hot sauce and you have a super-flavorful meal ready in about 30 minutes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
- Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
- Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.
BLACKENED (CAJUN) TROUT
this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe.
Provided by icetea
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2").
- Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.
- Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
- Add Cajun spice and heat thoroughly.
- Place fillets in pan.
- Squeeze juice of one lemon into pan.
- Cook fish for about 5 minutes on each side.
- Serve with remaining lemon wedges and pan drippings.
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