by Michelle Jones
This is one of my absolute favorite fish dinners. Ordering Blackened Trout at a restaurant can be pretty pricey while making it at home is much more affordable and just as tasty. Especially if you have a Trout fisherman (or fisherwoman?) in your family. Trout is rich in flavor and not difficult to cook, but unlike Tilapia, it is usually NOT bone-free. When you wash these fish fillets try your best to remove any visible bones before cooking, and, when serving, caution your family to chew carefully in case they find one or two you may have missed.
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Category: Recipes, Fish, Blackened, Trout
Prep Time: 20 minutes
Yield: 6 servings
You can use any spice combination desired, this is one we really like. You can also use Cajun seasoning or blackening seasoning if you want, but I hope you'll give our recipe a try first!
Ingredients:
6 Trout fillets - Trout is often cooked whole with skin on, these filets also have the skin on one side and will cook very crispy. You don't have to eat the skin but you can if you want to. If the fillets are very large, cut in half or portion as needed.
Prepare the following 'spice rub' ingredients together in a bowl:
2 T. paprika (not smoked, though that would probably be good as well)
2 tsp. cumin
2 tsp. sea salt
2 tsp. black pepper
2 tsp. dry mustard
2 tsp. thyme
1 tsp. cayenne pepper (or more if you like it very hot and spicy)
Butter - In another bowl, melt about 3 sticks of butter (1 1/2 cups), or more if needed. You'll use about 1 cup to dip the fish filets in, and about 2 T. per filet for drizzling while cooking.
Directions:
Heat iron skillet on med-high heat until it's really hot. (Which is about 5 minutes or less on our gas stove.)
MAJOR TIP: Before you begin cooking any blackened fish, TURN ON THE FAN and open the kitchen window if you have one. Or, prepare yourself for a smoke filled kitchen. Trust me, it's not as easy to do this AFTER you start cooking.
Now that your skillet is ready and the fan is on, let the cooking begin.
Dip 2 fillets in melted butter and cover each with spice rub on both sides. The more covered the better. The butter will help blacken the fish and the seasoning will make it taste amazing.
Place the filets in the hot skillet and drizzle about a tablespoon of more melted butter on top, cook the fish for about 2-3 minutes and then turn. Drizzle butter on top again and cook for another 2-3 minutes or until fish is tender. Repeat with remaining fillets.
Serve each filet with a slice of lemon or lime. YUM!
So there you go, you did it.
You just made blackened Trout for a fraction of the cost. And it is DELICIOUS!
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Copyright © 2014 by Michelle Jones. All rights reserved.
