Teresa's Recipes
Blackened Trout
Experience the bold and smoky flavors of the South with this blackened trout recipe. The trout is coated in a spicy blend of herbs and spices, creating a deliciously crispy crust when seared to perfection. This dish is not only quick to prepare but also packed with flavor, making it an ideal main course for a weeknight dinner or a special occasion. Traditionally associated with Cajun cuisine, blackening is a cooking technique that involves seasoning fish or meat and cooking it in a very hot skillet, resulting in a delightful char that enhances the dish's overall taste.
Ingredients
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Cayenne pepper
- 1 tablespoon Paprika
- 2 tablespoons Olive oil
- 4 (6-ounce) fillets Trout fillets
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Calories: 250
- Fat: 15g
- Carbs: 1g
- Protein: 25g
- Sodium: 300mg
- Sugar: 0g
Instructions
- Preheat a large skillet over medium-high heat until hot.
- In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, dried thyme, and dried oregano to create the spice blend.
- Brush the trout fillets lightly with olive oil on both sides, ensuring they are well coated.
- Generously rub the spice mixture over both sides of each fillet, pressing gently to adhere the spices.
- Carefully place the fillets in the hot skillet, cooking for 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Once cooked, remove the trout from the skillet and serve hot with lemon wedges for squeezing over the top.
Tips
- For extra flavor, let the seasoned trout sit for 15-30 minutes before cooking to allow the spices to penetrate the fish.
- If you prefer a milder flavor, reduce the cayenne pepper or omit it altogether.
- Serve with a side of sautéed vegetables or a fresh salad to complement the dish.