Blackened trout fillets are tender and flakey on the inside and browned and crispy on the outside. They are seasoned with a spice combination that is smoky and a bit spicy. You will love how quick and easy it is to get this delicious fish dinner on the table.
A glance through the list of recipes on my site will show my love of blackened recipes. Food that has a slightly charred, crispy browned crust but is still moist and tender on the inside hits all of our requirements for the most delicious meal. And as a bonus, they cook very quickly, usually in less than 15 minutes.
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 Flounder, Blackened Swordfish or Blackened Chilean Sea Bass. They are also served with a sauce or relish that take these seafood recipes over the top!
Ingredients
- 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-This recipe uses trout from the freezer section of the seafood department. It was defrosted in the refrigerator overnight. If you're in a hurry, leave the fish in the individual packet and place in a pan of cold water for about 20-30 minutes until defrosted. Pat dry with paper towel before adding the spices.
If you want to use a different fish, you can use salmon. Trout is similar but has a lighter, milder taste. Halibut is also similar to trout.
Blackened Seasoning-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 it is worth it to make your own and store in the pantry. It will keep fresh for at least 3 months.
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 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.
Frequently Asked Questions
Yes. Thaw the fillets in the refrigerator overnight. Or for a faster method, place them in a sealed bag and submerge in a bowl of cold water for 20-30 minutes. Pat the fish very dry before seasoning. Any extra moisture will keep it from browning properly.
A heavy stainless steel works well too. The key is a pan that holds and distributes high heat evenly. I don't usually use non stick pans. I find they don't get hot enough to create that browned, blackened crust. Also, I think you really need a metal spatula to get under the fish and those will scratch the non stick pan.
Yes. Preheat the grill to medium-high and oil the grates well. Or, I highly recommend a fish grill basket. Grill the trout fillets for about 3-4 minutes per side, until they release easily and reach 145°F. You won't get quite the same deep crust you get from a hot cast iron skillet, but the flavor is just as good.
This almost always means the pan wasn't hot enough before the fish went in, or the fish was flipped too soon. Give the skillet a full 3 minutes to preheat. You will even see it smoking a bit. Then let the fillets cook undisturbed until they release on their own. If you have to tug at it, it's not ready to flip.
It has a mildly moderate kick from the cayenne pepper. For a milder version, cut the cayenne in half or leave it out entirely. If you like more heat, add extra cayenne or a pinch of red pepper flakes.
The fish will look opaque (solid and cloudy vs. shiny and see through. It will flake easily when tested with a fork. A metal spatula should slide underneath it with no resistance. If it's still translucent or sticks to the pan, give it another minute.
Leftovers?
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 flake up the fish, add mayonnaise, bread crumbs and seasonings. Saute' in a pan until browned.
If you tried this recipe and enjoyed it, I'd love if you gave it a star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE fantastic seafood recipes to try!
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.
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Heat a cast iron or other heavy skillet over high heat for at least 3 minutes, 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.
Anonymous says
Mandy recter says
I loved how I could fry this so quickly. It was delicious!
Deb Belsha says
So glad you liked it!