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 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 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.
ESCOVITCH FISH
In Jamaica, escovitch is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets, all swirled together and bubbling. Leave the dish out at room temperature, the better for the vinegar to work its alchemy, creating not so much a sauce as sheer lushness. Francine Turone's mother would make escovitch in the morning and let it sit all day on the counter, the flavors intensifying with each hour. Come dinnertime, little effort was required beyond putting out plates - which makes it ideal, Ms. Turone says, when cooking for friends: "You can make it and then go away." Her version allows for boneless fillets instead of the traditional whole fish, and includes an unexpected ingredient, raisins, inspired by travels with her Italian husband and transposed from a Venetian snack of deep-fried sardines in vinegar.
Provided by Ligaya Mishan
Categories seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
- Heat a large skillet over medium-high. Add 1/2 inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
- Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it's removed from the pan.
- Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
- Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don't let the vegetables get too soft; they should still have a little bite to them.
- Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
- Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.
More about "blackened trout with escovitch recipes"
BEST ESCOVITCH RECIPES | FOOD NETWORK CANADA
Web 2003-11-05 Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
From foodnetwork.ca
From foodnetwork.ca
See details
RECIPE: BLACKENED TROUT - ITEM - TBC CLASSIC - WOWHEAD
Web For Alliance there is a requirement; this recipe is sold by a member of the Kurenai, which the alliance starts out unfriendly with, so a few quests must be done to acheive neutral …
From wowhead.com
From wowhead.com
See details
JAMAICAN ESCOVITCH FISH RECIPE - JAMAICAN FOODS AND RECIPES
Web 2022-03-01 Pour away the oil in the frying leaving about 1 tbsp. On low heat, add the onion, the rest of the pimento berries, the slice scotch bonnet pepper, carrot strips and …
From jamaicanfoodsandrecipes.com
From jamaicanfoodsandrecipes.com
See details
EASY AND DELICIOUS ESCOVITCH RECIPE - CARIBBEAN GREEN LIVING
Web 2015-06-19 Escovitch or “Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in …
From caribbeangreenliving.com
From caribbeangreenliving.com
See details
BLACKENED TROUT WITH ESCOVITCH | RECIPE IN 2022 | FOOD NETWORK …
Web Jan 9, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Jan 9, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
See details
RECIPE: BLACKENED TROUT - ITEM - WORLD OF WARCRAFT
Web For Alliance there is a requirement; this recipe is sold by a member of the Kurenai, which the alliance starts out unfriendly with, so a few quests must be done to acheive neutral …
From wowhead.com
From wowhead.com
See details
BLACKENED TROUT WITH ESCOVITCH | RECIPE IN 2022 | FOOD …
Web Sep 18, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Sep 18, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
See details
BLACKENED TROUT WITH ESCOVITCH | RECIPE IN 2022 | DINNER …
Web Jan 9, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Jan 9, 2022 - Get Blackened Trout with Escovitch Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
See details
THIS BLACKENED TROUT WITH GREEN BEANS ONLY TAKES 10 …
Web 2021-02-16 Step 2. Carefully drop the green beans into the boiling water and let them cook for 2 minutes, then drain and place them in the ice bath. Step 3. While the green beans …
From foodnetwork.ca
From foodnetwork.ca
See details
RECIPE: BLACKENED TROUT - OGGETTO - WOTLK CLASSICO
Web For Alliance there is a requirement; this recipe is sold by a member of the Kurenai, which the alliance starts out unfriendly with, so a few quests must be done to acheive neutral …
From wowhead.com
From wowhead.com
See details
BLACKENED TROUT ON GRILL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Web Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
From recipeschoice.com
See details
BLACKENED TROUT WITH ESCOVITCH RECIPE - FOOD HOUSE
Web Ingredients: Two 4 oz trout fillets ½ tablespoon chili pepper 1 teaspoon dry onion or garlic powder 1/2 teaspoon cayenne or paprika, to taste 1/2 teaspoon each sea salt and black …
From foodhousehome.com
From foodhousehome.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love