Blackened Trout

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 are 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.

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 mak

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.

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.

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Here are MORE fantastic seafood recipes to try!