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
- 1/2-1 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 3-4, until the pan is very hot and just barely smoking.
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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.
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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.