Easy Blackened Trout Food

BLACKENED FISH

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.

BLACKENED TROUT

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

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.

OVEN-BAKED TROUT

Steps:

• Preheat the oven to 400°F (or 205°C).
• Check the trout fillet for scales and remove any.
• Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
• Place the trout on the aluminum foil. The skin side should face the foil.
• Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.
• Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.
• Bake the trout for 10 to 20 minutes, depending on the size of your fillet.
• After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
• If your trout is fully cooked, it's ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.
• Serve your trout by opening up the foil packet at the table and wowing your guests.

SMOKED TROUT DIP

Steps:

• Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

SUPER EASY (SPECKLE) TROUT

Steps:

• Clean trout properly; cut to the size you prefer to eat (our family leaves the skin on).
• Put enough butter on bottom of pan (cast iron preferred) and let bubble.
• Lay trout, skin side down, in pan; flip when necessary.
• Squeeze lemon juice (or pour canned juice) over trout fillets.

BLACKENED TROUT WITH ESCOVITCH

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.