Blackenedtrout Food

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BLACKENED TROUT



Blackened Trout image

My first time ever cooking trout, altho I've eaten it twice at O'Charleys restaurant. Delicious, easy, and tasty way to prepare trout.. found this online, but I did list the type of trout I just fixed. The cooking time depends on the thickness of your fillets. Also, I've tried this with Catfish fillets too, and its just as good.It would work on any of your favorite fish fillets.

Provided by Lou6566

Categories     Trout

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

4 trout fillets (lake trout)
1/2 cup unsalted butter
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Steps:

  • Preheat large, heavy skillet until very hot.
  • Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
  • Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
  • reheat melted butter to a simmer, and pour in small bowls to use for dipping.

EASY BLACKENED TROUT



Easy Blackened Trout image

Provided by Themigonikitchen

Categories     Main Course

Time 15m

Number Of Ingredients 11

2 Trout Filets (About 1 lb)
1 Tbsp Olive Oil
1 Tbsp Kosher Salt
1 Tbsp Paprika
1 Tbsp Smoked Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Teaspoon Black Pepper
1/2 Teaspoon Oregano
1/2 Teaspoon Thyme
1/4 Teaspoon Cayenne (Can add more if you prefer it extra spicy )

Steps:

  • Combine all of the spices to create the blackening seasoning and set aside in a resealable jar.
  • Pat dry your trout filets and season them generously with about 1/2 teaspoon of seasoning each, or more depending on the size of your filets.
  • Heat up a large skillet over high heat with the olive oil.
  • Once the pan is hot, add the trout flesh side down and sear for about 5-6 minutes.
  • Flip the fish and cook on the skin side for another 3-4 minutes.
  • Serve with your favorite side dish. Reserve remainder of blackening seasoning for future recipes.

BLACKENED TROUT WITH SPICY KALE



Blackened Trout with Spicy Kale image

Smoky, spicy blackened fish was made famous by New Orleans' Paul Prudhomme. This simple version boosts caramelization with the addition of brown sugar, so you can use a bit less heat (which means less smoke in your kitchen) but still get the signature crunchy crust. Add a beans-and-greens side dish that gets kick from Louisiana green hot sauce and you have a super-flavorful meal ready in about 30 minutes.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (white and green parts separated)
2 cloves garlic, finely chopped
2 1/2 teaspoons Cajun seasoning
2 1/2 teaspoons light brown sugar
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can no-salt-added diced tomatoes
3 cups frozen kale, turnip or mustard greens (about 8 ounces)
Louisiana-style green hot sauce
4 4-to-5-ounce trout fillets, pin bones removed, patted dry
Lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
  • Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
  • Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.

BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

BLACKENED FISH



Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

  • In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  • Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  • Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

BLACKENED (CAJUN) TROUT



Blackened (cajun) Trout image

this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe.

Provided by icetea

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs trout
6 tablespoons butter
2 lemons, cut into wedges
1 tablespoon cajun spices

Steps:

  • Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2").
  • Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.
  • Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
  • Add Cajun spice and heat thoroughly.
  • Place fillets in pan.
  • Squeeze juice of one lemon into pan.
  • Cook fish for about 5 minutes on each side.
  • Serve with remaining lemon wedges and pan drippings.

BLACKENED TROUT WITH ESCOVITCH



Blackened Trout with Escovitch image

This West Indian dish may be on the lighter side, but it's definitely not lacking in flavor. Instead of frying the trout, I like to rub it with a homemade blackening seasoning and then top it with pickled peppers, carrots and onions.

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1 cup white vinegar
2 teaspoons Caribbean all-purpose seasoning
2 teaspoons sugar
1 teaspoon whole allspice (pimiento berries)
1 teaspoon kosher salt
6 sprigs fresh thyme
2 cloves garlic, minced
Juice of 1/2 lime (about 4 teaspoons)
2 carrots, julienned (about 1 1/4 cups)
1 large white onion, thinly sliced (2 cups)
1 green bell pepper, julienned (about 1 cup)
1 red bell pepper, julienned (about 1 cup)
1 Scotch bonnet pepper, halved and seeded
2 1/2 teaspoons garlic powder
2 teaspoons smoked paprika
1 3/4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 trout fillets (about 2 pounds)
1/4 cup (4 tablespoons) unsalted butter

Steps:

  • Make the escovitch: Combine the vinegar, all-purpose seasoning, sugar, allspice, salt, thyme sprigs, garlic, lime juice and 1/3 cup water in a large saucepan and bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Add the carrots, onion, bell peppers and Scotch bonnet and cook until the vegetables become slightly tender, about 10 minutes. Remove from the heat and set aside. (Remove the Scotch bonnet before serving.)
  • For the trout: Combine the garlic powder, smoked paprika, salt, black pepper, thyme, onion powder, oregano and cayenne pepper in a small bowl. Coat each piece of trout with the blackening seasoning. Heat half of the butter in a large skillet over medium-high heat until almost smoking. Add two trout fillets to the skillet and cook until the fish is browned and flakes with a fork, about 3 minutes on each side. Repeat with the remaining butter and trout. Spoon the escovitch on top of each fish fillet before serving.

BLACKENED FISH WITH QUICK GRITS



Blackened Fish With Quick Grits image

Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.

Provided by Vallery Lomas

Categories     dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon plus 1 1/2 teaspoons sweet paprika
1 tablespoon freshly ground black pepper
2 1/4 teaspoons dried thyme
2 1/4 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 to 1 teaspoon ground cayenne, depending on heat preference
4 (5 to 6-ounce) skinless white fish fillets, such as snapper, catfish, trout or tilapia
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Sliced scallions, for garnish
Lemon wedges, for serving
3 1/2 cups low-sodium chicken stock or water
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 cup quick-cooking grits
1/2 cup whole milk
2 tablespoons unsalted butter
1 cup grated sharp Cheddar, plus more for garnish
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
  • While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
  • Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
  • Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.

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