Blackened trout fillets are tender and flakey on the inside and browned and crispy on the outside. Seasoned with a spice combination that is smokey and a bit spicy. You will love how quick and easy it is to get this delicious fish dinner on the table.
Why I love blackening my food
A glance through the list of recipes on my site will show my love of blackened recipes. We are huge fans of ALL types - meats, seafood and vegetables. It gives such a huge flavor payout with very little effort!
Food that has a slightly charred, crispy browned crust but are still moist and tender on the inside hits all of our requirements for the most delicious meal. I had a mini science lesson when I learned about the 'Maillard reaction'. According to science of cooking, The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds.
What all this means is that high heat + seasonings = the most fantastically flavored foods created in your kitchen! Have I convinced you? Then you will love my Blackened Grouper, Blackened Steak and Blackened Green Beans.
Why this recipe is just so good....
- According to Clearsprings.com, Rainbow trout is a healthy fish that is high in protein and Omega 3 fatty acids. It is also a low mercury fish.
- There is no need for deep frying, the trout fillets are crispy with just pan searing in a bit of butter.
- If you are looking for a quick dinner, fish fillets are the perfect answer. You don't have to light the grill, or turn on the oven. The blackened trout are seared in a cast iron grill pan and cook in less than 15 minutes.
- Grocery stores carry jars of blackened seasoning, but you probably have the spices for the blackening rub. Homemade is always best and the rub is very adaptable. You can make it a bit spicier if you prefer. If you make blackened meats or fish often, then make a bigger batch and store in a tightly sealed glass container.
Ingredients
You will need the following ingredients to make Blackened Pan Seared Trout:
- Rainbow trout fillets
- unsalted butter
- extra virgin olive oil
- lemon slices
- paprika
- Old Bay seasoning, optional
- cayenne pepper
- onion powder
- garlic powder
- salt, black pepper
Ingredient Notes
Rainbow trout has a mild, delicate flavor that is often described as slightly nutty or buttery. It is tender and has a texture that is both flaky and firm. Where the trout live and what they eat will determine the flavor of the fish.
The amount and variety of the blackening spices is totally based on your taste buds. You can make it spicier by adding more cayenne or smokier by adding more paprika. Or if you have a jar of blackening seasoning, definitely use that.
How to make Blackened Trout
Combine the seasonings in a medium bowl. Pat dry the trout fillets and place in the bowl. Coat both sides of the fish and drizzle with some olive oil.
Heat a cast iron or other heavy skillet over high heat for at least 3-4, until the pan is very hot and just barely smoking.
Lower heat to medium-high heat, add the butter and swirl it around the skillet to melt. Add the seasoned fish. Let it cook for at least 2 minutes before moving it or flipping over.
Turn fish and cook another 2-3 or until browned and an internal meat thermometer registers 145°F. Serve with lemon wedges.
Recipe Tips
- If the skillet is smoking a lot, turn down the heat to medium. You want the blackened trout to be crispy but not burnt.
- Turn on your overhead exhaust fan if you have one in your kitchen.
- You will know that the trout is ready when a metal spatula slides easily underneath the fish and is not sticking to the skillet.
- There are 2 large fillets in this recipe which serves 2 hearty portions. You can either cut them in half and serve 4 or double the recipe to serve 4-8 people, depending on how large each fillet is.
Storage and Reheating
Store leftover fish in an airtight container. Reheat in a fry pan with a teaspoon or two of oil or butter for about 2 minutes over low-medium heat until hot.
Or my favorite way to use leftover fish is to put them in a taco, adding veggies and a tasty sauce. And the trout makes delicious fish cakes; just add mayonnaise, bread crumbs and seasonings.
FAQ
Rainbow trout are freshwater fish with a mild, delicate flavor. Rainbow trout are found in many lakes across the U.S. The fillet's color changes based on what they eat.
Steelhead Trout are freshwater fish that migrate to the ocean. They taste very similar to salmon. One of the main differences is that the Atlantic salmon can grow up to 5 times larger than Steelhead trout.
Make sure the skillet is very hot, preheat for at least 3-4 minutes. And use enough butter to cook the fish.
It is also important not to move the fish or flip the over for the first 2-3 minutes while they pan sear. If you slide a metal spatula under the blackened trout and the fillets are loose and lift easily, they are ready to flip over. If not, cook another minute and then flip them.
The mild flavor of rainbow trout makes it perfect for a variety of dishes. Since the blackening recipe creates a slightly smoky, spicy flavor, I like to serve something cooling with it such as coleslaw. House salad or Butter Lettuce Salad would also be delicious. Or you can quickly saute' some vegetables to go along.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE fantastic seafood recipes to try!
Print
Blackened Trout
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Blackened trout fillets are tender and flakey on the inside and browned and crispy on the outside. Seasoned with a spice combination that is smokey and a bit spicy. You will love how quick and easy it is to get this delicious fish dinner on the table.
Ingredients
- 2 large Rainbow trout fillets (about 8 ounces each)
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoon paprika
- 1 teaspoon Old Bay seasoning, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½-1 teaspoon cayenne pepper
- lemon slices
Instructions
- Combine the seasonings in a medium bowl. Pat dry the trout fillets and place in the bowl. Coat both sides of the fish and drizzle with some olive oil.
-
Heat a cast iron or other heavy skillet over high heat for at least 3-4, until the pan is very hot and just barely smoking.
-
Lower heat to medium-high heat, add the butter and swirl it around the skillet to melt. Turn on your overhead exhaust fan if you have one.
-
Carefully add the seasoned fish, avoiding any butter splatters.Let it cook for at least 2 minutes before trying to move it or flip over. Use a metal spatula and gently slide underneath the fish. If it doesn't slide easily then the fillets aren't ready to flip. If you try too soon, they may break apart.
- If the fish is browning too quickly, lower the heat to medium.
- Turn fish and cook another 2-3 or until browned and an internal meat thermometer registers 145°F. Serve with lemon wedges.
Notes
*If you like your seasonings spicy, add the full amount of cayenne. For a smokier flavor, add a bit more paprika.
*Store leftover fish in a covered container in the refrigerator. Make a fish taco or a fish cake with leftovers. And you can reheat in a skillet on low heat with just a bit of butter.
*The nutrition was calculated with only 1 tablespoon of butter instead of 2 since there was still some leftover in the pan.
Mandy recter says
I loved how I could fry this so quickly. It was delicious!
Deb Belsha says
So glad you liked it!